Ingredients

　　1 1/4 cups self-rising cornmeal

　　3/4 cup self-rising flour

　　1 teaspoon sugar

　　1/2 teaspoon dried marjoram

　　1/2 teaspoon dried thyme

　　1/4 teaspoon celery seed

　　2 eggs, beaten

　　1 1/4 cups milk

　　6 tablespoons butter, melted

　　Preheat oven to 425 degrees. Combine dry ingredients in a large bowl. Combine eggs, milk, and butter. Add to dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch square pan. Bake for 25 minutes or until golden brown.

　　Paula Deen's Kitchen Classics