Recipe - Corn Bread Loaf

1 One half cup Allpurpose flour
1 One fourth cup Yellow cornmeal
Three fourths cup Sugar
One half teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
2 lg Eggs
One half cup Vegetable oil
One half cup Milk
One half cup Buttermilk
1 cup Fresh corn kernels or
Frozen, thawed

Preheat oven to 350F. Grease 9by5inch 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.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini