2 c. stoneground cornmeal
1 c. all purpose flour
4 tsp. baking powder

Use only one option only.

OPTION A:

1/2 c. packed brown sugar
2 c. raisins, chopped apricots or dates

OPTION B:

1 c. chopped nuts
1/2 c. crushed pineapple
1/2 c. pineapple jam

3 beaten eggs
1 can (16 oz.) cream style corn
1/4 c. vegetable oil
1/4 c. baking molasses

Preheat oven to 375 degrees. In large bowl mix first 3 ingredients. Option A can be blended with dry ingredients. Option B is blended with liquid ingredients.

Blend all liquid ingredients well. Stir liquid into dry ingredients. Spoon batter into medium size loaf pans or large muffin tins.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.