(This is the recipe I always use. Of course you’re free to adjust as desired.)

• 1 c un-degerminated yellow cornmeal
  
• 1 c whole wheat flour
  
• ½ t. salt
  
• 2 t baking powder
• 2 to 4 T melted butter
• 1 to 2 eggs
• 1 c milk

Optional:

• 1 to 4 T melted honey, maple syrup, molasses or brown sugar
  
• 1 T nutritional yeast
  
• ¼ c chopped nuts
  
• ¼ c raisins or dried apricots, chopped
  
• ½ c sautéed onions
• Crumbled bacon or chopped ham
• ½ c (or less) sesame seeds
• ¼ t oregano and ½ t thyme
• 1 c (or less) shredded cheese

Combine dry ingredients in medium bowl. Mix remaining ingredients in small bowl or blender. Add to dry ingredients, stirring until moistened. Do not overbeat. Pour into greased 8-inch square pan. Bake at 400˚ for 20 minutes. Serve warm with butter. Batter may be used for muffins or corn sticks. Great with baked beans or chili, or with syrup for dessert! For crispy crust, pour batter into hot 10-inch cast-iron skillet. Yield: 8 servings.

Variation: omit milk. Add 1 c buttermilk, yogurt or sour milk and ½ t. baking soda

(I usually use the buttermilk variation, using powdered buttermilk and water.)