Buttermilk gives a pleasing, tangy flavor to this Southern-style cornbread. If you like sweeter corn bread, use the upper range of the sugar called for in this recipe.

1 cup all-purpose flour
1 cup yellow, white, or blue cornmeal
2 to 4 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup buttermilk or sour milk
1/4 cup vegetable oil

Grease a 9-inch square baking pan or two 9 x 5-inch loaf pans. Set aside.

In a large mixing bowl stir together flour, cornmeal, desired level of sugar, baking powder, salt, and baking soda.

In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk mixture to flour mixture and stir just until moistened (batter should be lumpy).

Pour batter into prepared pans. Bake in a 425 degree F oven for 20 to 25 minutes or until golden brown. Serve warm.

NOTE: If desired and using loaf pans, cool, wrap, and freeze 1 of the baked loaves. Before serving, rewrap frozen loaf in foil and place in a 375 degree F oven about 25 minutes or until heated through.

Makes 8 or 9 servings.