1 cup all-purpose flour

1 cup cornmeal (white, yellow, or blue)

2 teaspoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

4 tablespoons buttermilk powder

1 1/2 teaspoons kosher salt

1/4 cup canola oil (or melted butter)

2 eggs, lightly beaten

1 1/2 cups milk (I use 1%)

Optional extras: any or a combination of:

1/2 cup finely chopped hot peppers

1/2 cup shredded sharp cheddar 

1/2 teaspoon ground cumin seed

1/2 cup corn kernels

Preheat your oven to 425 F. 

Lightly spray an 8 or 9 inch square baking pan with canola oil, or grease lightly.

Mix all of the dry ingredients (the whole left column) in a large bowl.  In another bowl, beat the eggs lightly, and add the milk and oil.  Pour the wet ingredients into the dry ingredients (and add any optional extras) and stir just until moistened through. Do not attempt to remove all lumps!   Pour into the prepared pan and bake for 25 - 30 minutes (depending on pan size).  Test with a skewer or tooth-pick to ensure it is cooked through (the toothpick should come out clean).  Allow to cool for 10 minutes before slicing, ideally, or you'll likely burn your fingers.