Yield: 18 servings
|3 cups||Stone ground yellow cornmeal|
|3 cups||Unbleached flour|
|2½ tablespoon||Baking powder|
|¾ cup||Safflower or corn oil|
|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.