3 c  Stone ground yellow
-cornmeal
3 c  Unbleached flour
2 1/2 tb Baking powder
2 tb Sugar
1 1/2 ts Salt
5    Eggs
3/4 c  Safflower or corn oil
3 1/2 c  Buttermilk
2 c  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.