INGREDIENTS:

2 1/2 c. yellow cornmeal
2 c. all-purpose flour
2 tbsp. sugar
1 tbsp. salt
1 tbsp. baking powder
1 tsp. baking soda
4 lg. eggs
2 1/2 c. buttermilk
1/2 c. salad oil
1 (10 oz.) pkg. frozen whole kernel corn, thawed

DIRECTIONS:

ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:
Preheat oven to 400 degrees. Grease 9×13 inch baking pan.

In large bowl, mix cornmeal, flour, sugar, salt, baking powder, and baking soda. In medium bowl, with wire whisk or fork, beat eggs, buttermilk, and salad oil until blended. Stir buttermilk mixture and corn into cornmeal mixture just until dry ingredients are moistened.

Spread batter evenly in pan. Bake 30 minutes or until golden and toothpick inserted in center comes out clean. Cut corn bread lengthwise into 3 strips, then cut each strip crosswise into 5 pieces. Serve warm. Or, cool in pan on wire rack to serve later; reheat, if desired. Makes 15 servings. About 260 calories per serving.

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