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.
From
Yields
18 Servings