Recipe - Side Saddle Bake House Corn Bread

4 Eggs
2 cup Buttermilk; "pencil"
preferred
One half cup Margarine; melted
1 tablespoon Margarine; melted
1/3 cup Sugar
2 cup Flour
1 cup Yellow cornmeal
1 tablespoon Baking powder; plus 1
teaspoon
1 teaspoon Baking soda
One half teaspoon Salt

Preheat oven to 425. Grease a 9x13inch cake pan. In large bowl, beat
together eggs, buttermilk and both measures of margarine until well
blended. Set aside. Sift together sugar, flour, cornmeal, (both measures
of) baking powder, baking soda and salt. Combine with buttermilk mixture
and stir just enough to combine ingredients. Pour into prepared pan and
bake 20 to 25 minutes. Makes 8 servings.
Posted to MCRecipe Digest V1 #201

Date: Thu, 15 Aug 1996 15:24:44 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Dotty Griffith (was food editor of the Dallas Morning News),
recently worked on Sunset's Trattoria: Best of Casual Italian
Cooking (1995); etc.
" Looking for a side dish for a picnic and barbecue? This corn
bread has a cakelike consistency that goes well with spicy
marinades or fried chicken." Corny Crabcakes are a hit this
year. Why not serve with crab.