This one I adapted from the recipe on the side of the Corn Meal bag I bought in NC. Made this for breakfast two mornings and it was VERY popular. (I subbed the ww flour and the buttermilk).
1 cup white whole wheat flour
1 cup corn meal
2 Tablespoons brown sugar
1 teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda (eliminate if using regular milk or cream)
1 ¼ cups buttermilk (or regular milk, cream and/or yogurt)
2 tablespoons oil
Preheat oven to 425 degrees. Whisk together dry ingredients in a large bowl. Beat eggs in a small bowl, then beat in milk and oil. Pour wet ingredients into dry, mix together just until everything is moist. Pour into a buttered 9 x 9 inch baking dish or muffin tins. Bake for 15 – 20 minutes, until a tester comes out clean.