If you are looking for an item from the "grain food group" to put on your table, look no further than this simple and tasty whole wheat corn muffin recipe. It is from one of my favorite cookbooks, The Tassajara Bread Book. It pairs well with soups, quiche, or a plate of fruit and cheese. I prefer to make them with my mini-muffin pan. In just under 25 minutes (prep and bake time) you can have 2 dozen on hand. Serve them at a party or toss 3/4 in the freezer and pull out when needed.
Combine 1 cup whole wheat flour; 1 cup fine cornmeal; 1/2 teaspoon salt; 2 teaspoons baking powder. Add a dash of spice (Cumin, chili powder, etc).
Combine 2 eggs, 1/4 cup oil or melted butter; and 1 1/4 cup milk (I use soy). Mix.
Combine the dry and wet, dish into mini-muffin ban, regular muffin pan, or a dish for corn bread. Bake at 400 degrees (15 minutes for muffins, 15 minutes for bread).