TACO SOUP. You won't regret it. The key here is FINE GROUND cornmeal. Seriously makes all the difference!
1 c. sugar
½ c. butter or shortening (or margarine... works for me!)
1½ c. cornmeal (best when it's fine ground! Bob's Red Mill or similar)
1½ c. flour
3 t. baking powder
½ t. salt
1½ c. milk
Cream shortening and sugar. Add eggs and beat well. In a separate bowl combine cornmeal, flour, baking powder and salt. Add alternately with milk. Pour into greased and floured 9 x 13-inch pan. Baker at 350º for 45 minutes.