Yield: 18 servings
Measure | Ingredient |
---|---|
3 cups | Stone ground yellow cornmeal |
3 cups | Unbleached flour |
2½ tablespoon | Baking powder |
2 tablespoons | Sugar |
1½ teaspoon | Salt |
5 \N | Eggs |
¾ cup | Safflower or corn oil |
3½ cup | Buttermilk |
2 cups | 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.