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.