Category: Bread

3 cup Stone ground yellow cornmeal

3 cup Unbleached flour

2 1/2 tbsp Baking powder

2 tbsp Sugar

1 1/2 tsp Salt

5 Eggs

3/4 cup Safflower or corn oil

3 1/2 cup Buttermilk

2 cup 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.