1 1/2 c  All-purpose flour
1 1/4 c  Yellow cornmeal
3/4 c  Sugar
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 lg Eggs
1/2 c  Vegetable oil
1/2 c  Milk
1/2 c  Buttermilk
1 c  Fresh corn kernels or
-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.)