1 c. unsifted flour
1 c. cornmeal
4 tsp. baking powder
1 tsp. salt
2 eggs, slightly beaten
1 c. milk
1/4 c. oil or melted shortening

Preheat oven to 425 degrees. In mixing bowl, combine all dry ingredients; make a well in center. Combine remaining ingredients; add to dry ingredients, stirring just until smooth. Pour into greased 8 or 9 inch square pan. Bake 20- 25 minutes. Serve cut into squares.

FOR CORN MUFFINS: Spoon batter into greased muffin cups and bake 15-20 minutes. Makes 12 muffins.

If desired, add 1/2 cup shredded Cheddar cheese, 1/4 cup chopped green chilies and 1/4 cup finely chopped onion to batter.

NOTE: With self-rising flour, omit baking powder and salt. I use PAM cooking spray to grease pans.