Serves four to six

Everybody likes cornbread, hot from the coals. Serve with maple syrup for breakfast, smothered in pinto beans for supper, dripping with butter and honey for dessert, or cold with peanut butter or cheese for lunch.

• 1 1/2 cups corn meal
• 1/2 cup whole wheat flour
• 1/2 cup wheat germ flakes
• 1/2 cup soy milk powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup oil
• 2 tablespoons honey
• 1 1/2 cups water

Mix dry ingredients with liquids and stir well. Pour into oiled frying pan and cover. Nestle in soft coals (ones that have just turned gray), raking some up around the sides and over the top of the pan. Let bread bake slowly, for 30 minutes.

Variations: add walnuts, chopped; poppy seeds; or sunflower seeds, chopped.

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