Instructions: Preheat oven to 425 gegrees. In a large bowl, sift the flours with the baking powder, salt, and sugar. (if you are using honey, mix it with the tomato juice.) Stir in the cornmeal and herbs.

In a medium-size bowl, beat the egg. Stir in the tomato juice and oil. Add this mixture all at once to the dry ingredients. Stir just enough to moisten the mixture.

Pour the batter into an oiled 8- by 8-inch baking pan and bake for 30 minutes or until golden on top. Cool on a wire rack.

This recipe serves 8.

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