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BROCCOLI-SCALLION CORNBREAD
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1 cup yellow cornmeal
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons black pepper
2 tablespoons sugar

(use substitute, if desired):
1 egg, lightly beaten
1 cup sour cream
1/2 cup yogurt or buttermilk
1 cup creamed corn (1 small can)
1/4 cup vegetable oil
1 cup finely chopped broccoli florets
2 scallions, finely chopped

	Preheat oven to 350 degrees.  Butter or grease an 8-inch square
baking pan.
	Combine cornmeal, flour, backing powder, salt, black pepper and
sugar in a large bowl.  In a separate bowl, combine the egg, sour cream,
yogurt, creamed corn and vegetable oil.  Add egg mixture to flour mixture
and stir until just blended.  Stir in broccoli and scallions.
	Spoon the batter into greased pan and bake for 45 to 55 minutes
or until browned on top and firm to the touch.  Makes nine generous
squares.

Courtesy of The Boston Globe, April 1, 1992, Food