1 c. white or yellow cornmeal ¼ c. olive oil
1 c. flour, whole wheat and/or
1½ Tblsp. sugar
      or syrup
1 tsp. baking powder 1 c. milk
½ tsp. salt 1 egg, beaten
optional: ½ can whole kernel corn, drained;
1 large jalapeño pepper, minced, or
1 4-oz. can green chiles, chopped

Mix well all the dry ingredients in one bowl and all the wet ingredients in another bowl.  Add the dry ingredients to the wet ingredients, and stir until well-combined.

Pour the mixture into a well-greased 9"×2" round, or 8"×8"×2" square, glass baking pan.  Bake in a preheated 350° oven for 40-45 minutes (depending on altitude), or until lightly browned and a toothpick inserted into the middle comes out dry.  Set aside and cool.

Ted’s Favorite Recipes