Grease a 9x9x2-inch baking pan; set aside. In a medium mixing bowl stir together Cornmeal Option, sugar, baking powder, and salt. In a small mixing bowl whisk together Liquid Option, eggs, and butter. Add to dry mixture and stir until just combined (do not overmix). Fold in Stir-In Option, if you like.

Pour batter into prepared pan. Bake in a 425 degree F oven for 18 to 20 minutes or until golden brown. Cool slightly; serve warm with Serving Option, if you like. Makes 9 servings.

Corn Cakes: Prepare as above except add 1-1/2 cups frozen or drained, canned whole kernel corn to batter. Spoon about 2 tablespoons batter for each cake onto a lightly oiled griddle or heavy large skillet over medium heat. Cook 1-1/2 to 2 minutes per side or until browned. Makes 20 to 24 cakes. Keep cakes warm in a 200 degree F oven while cooking remaining cakes.

4. Cornmeal Options:1.) 1 cup blue cornmeal and 3/4 cup all-purpose flour2.) 1 cup yellow cornmeal and 3/4 cup all-purpose flour3.) 1 cup white cornmeal and 3/4 cup all-purpose flour4.) 1/2 cup yellow cornmeal, 1/2 cup stone ground yellow cornmeal, and 3/4 cup all-purpose flour

5. Liquid Options:1.) 1 cup milk2.) 1 cup buttermilk3.) 1 8-ounce carton dairy sour cream (batter will be thick; spoon and spread into pan)4.) 1, 14-3/4-ounce can cream-style corn

Pan Options: 1.) Greased muffin pans (12): Bake about 15 minutes 2.) Greased corn stick pans, fill halfway full (24): Bake for 12 to 15 minutes 3.) 9-inch cast iron skillet: if using this option, place skillet in oven with unmelted butter; when butter is melted, swirl pan to coat and pour butter into liquid ingredients. Continue as above, working quickly so batter goes into hot skillet. Bake as above.