1 ½ cups blue corn flour
½ cup rye or whole wheat flour
1 tablespoon baking powder
½ tablespoon baking soda
3/4 tablespoon salt
1 cup yogurt or buttermilk
2-4 tablespoons melted butter
2 eggs, lightly beaten

Mix the first five (dry) ingredients. If desired, add 1 cup grated cheese. The dry ingredients coat the cheese to keep it from clumping. Beat the wet ingredients until well mixed. Combine everything, and add milk as needed until it is a batter consistency (varies according to type of yogurt/buttermilk used). Optional: add green chilies and/or creamed corn to taste. Pour into buttered pan or cast-iron skillet. Bake at 425 F for 20 to 25 minutes