3 c Stone ground yellow
-cornmeal
3 c Unbleached flour
2 1/2 tb Baking powder
2 tb Sugar
1 1/2 ts Salt
5 Eggs
3/4 c Safflower or corn oil
3 1/2 c Buttermilk
2 c Cheddar cheese
-sharp, shredded
In a mixing bowl, combine cornmeal, flour, baking powder, sugar and
salt; mix well. Separately beat eggs with oil and buttermilk. Add
with cheese to cornmeal mixture, stirring enough only to mix all
ingredients well. Spoon into two 8 x 12″ greased baking pan. Bake in
a preheated 425 degree oven for 20 to 25 minutes or until cornbread
is brown around the edge and firm to the touch. Cut into squares and
serve hot.
Yields
18 Servings