Ingredients

• 1/2 cup Atkinson's self-rising corn meal
• 1/2 cup sifted self-rising flour
• 1 cup rolled oats, uncooked
• 1/3 cup butter, melted
• 1.2 cup brown sugar
• 1/4 cup dark corn syrup
• 1 egg, beaten
• 1 1/2 teaspoons vanilla
• Topping: 1- 6 ounce package semi-sweet chocolate pieces, 1/2 cup chopped nuts

Directions

Combine corn meal, flour and rolled oates. Pour butter over dry mixture and blend. Add sugar, corn cyrup, egg, and vanilla and blend well. Spread batter in greased, waxed paper-lined 7x11 inch pan. Bake in hot oven (450ºF) 12 minutes or until golden brown. After baking, remove from pan immediately and peel off waxed paper. Cool. Melt chocolate over hot water. Spread over cooled cake and sprinkle with chopped nuts. Yields approximately 2 dozen squares.