1 1/2 c All-purpose flour 2 lg Eggs
1 1/4 c Yellow cornmeal 1/2 c Vegetable oil
3/4 c Sugar 1/2 c Milk
1/2 ts Baking powder 1/2 c Buttermilk
1/2 ts Baking soda 1 c Fresh corn kernels or
1/2 ts Salt -Frozen, thawed
Preheat oven to 350F. Grease 9-by-5-inch loaf pan. Dust pan with
cornmeal; shake out excess. Mix first 6 ingredients in large bowl.
Whisk eggs, oil, milk and buttermilk in medium bowl. Add egg mixture
and corn to dry ingredients and stir just until combined. Pour
batter into prepared pan. Bake 15 minutes. Reduce temperature to
325F and continu baking until tester inserted into center comes out
clean, about 1 hour. Cool bread in pan on rack 30 minutes. Turn out
bread onto rack. Serve warm or at room temperature. (Can be prepared
1 day ahead. Cover tightly and store at room temperature.)
Yields
8 servings