Yield: 12 Servings

1 3/4 C all purpose flour
3/4 C cornmeal
1 1/4 C granulated sugar
1 1/2 tsp salt
1 tbsp baking powder
1/2 C vegetable oil
2 large eggs, beaten
1 C milk

Yield: 6 Servings

3/4 C + 2 tbsp all purpose flour
1/4 C + 2 tbsp cornmeal
1/2 C + 2 tbsp sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/4 C vegetable oil
1 large egg, beaten
1/2 cup milk

Use a pie dish, 9 x 9 or 8 x 8 baking dish or muffin tins.

1 3/4 C all purpose flour 3/4 C cornmeal 1 1/4 C granulated sugar 1 1/2 tsp salt 1 tbsp baking powder 1/2 C vegetable oil 2 large eggs, beaten 1 C milk 3/4 C + 2 tbsp all purpose flour 1/4 C + 2 tbsp cornmeal 1/2 C + 2 tbsp sugar 3/4 tsp salt 1 1/2 tsp baking powder 1/4 C vegetable oil 1 large egg, beaten 1/2 cup milk

Heat oven to 375 degrees and coat 9 x 13 baking pan with non-stick spray. Muffin tins also work well. Fill about 2/3 full.

Combine flour, cornmeal, sugar, baking powder and salt. Add beaten eggs along with the milk and oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Do not over mix! Pour batter into grease pan and bake 20 – 25 minutes, or until golden. Cut and serve.