1 Cup flour
1 Cup cornmeal
¼ Cup sugar
1/2 tsp salt
4 teaspoons baking powder
2 eggs
1 Cup milk
¼ Cup oil

Combine all the dry ingredients in one bowl and the wet ingredient in another. Slowly and carefully combine the two mixtures, but do not over-beat or the bread will fall during baking or not rise. Pour into greased 9×9 inch square pan or 12-muffins tin. Bake at 475 degrees for 20-25 minutes. (muffins only 15 min)