2 c. cornmeal
2 1/2 tsp. baking powder
1 tsp. salt
4 tbsp. flour
1 c. milk
2 eggs
2 tbsp. cooking oil

Mix the cornmeal, baking powder, salt and flour; then add milk and mix. Add eggs and oil, stir. Pour into greased muffin pan or cupcake holders or onto bottom of Dutch oven. Bake 20 to 30 minutes in covered oven. Serves 8.

VARIATION: SPANISH CORN BREAD:

Add pieces of chopped pimento or bell peppers to mix.