3 : c Stone ground yellow
-cornmeal : -cornmeal
3 : c Unbleached flour
2 : 1/ tb Baking powder
2 : tb Sugar
1 : /2 ts Salt
5 : Eggs
3/4 : c Safflower or corn oil
3 : 1/2 c Buttermilk
2 : c Cheddar cheese
-sharp, : -sharp, shredded
2 : c Cheddar cheese; shredded
1/2 : c Butter; softened
1/4 : ts Salt
1 : c Flour
1/2 : c Pecans; ground
1/4 : ts Cayenne
1/2 : c Grated sharp cheddar cheese
1/2 : c Flour, part for rolling
2 : tb Margarine or butter
1/4 : ts Salt
pn : pn Paprika
pn : pn Cayenne pepper
2 : tb Water
0: In a mixing bowl, combine cornmeal, flour, baking powder, sugar and salt; mix well
1: Separately beat eggs with oil and buttermilk
2: Add with cheese to cornmeal mixture, stirring enough only to mix all ingredients well
3: Spoon into two 8 x 12" greased baking pan
4: 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
5: Cut into squares and serve hot
6: From Gemini's MASSIVE MealMaster collection at www
7: synapse
8: com/~gemini