Frank's Recipes! Cornbread Loaf

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Cornbread Loaf

2 1/4 cups all-purpose flour
2 cups cornmeal
3 tablespoons granulated sugar
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 2/3 cups buttermilk
2/3 cup butter; melted

Baking this corn bread in a 13- x 9-inch cake pan makes it easy to cut into cubes for turkey stuffing.

In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. In separate bowl, whisk together eggs, buttermilk and butter, pour over dry ingredients, stirring just until moistened.

Spoon into greased 13- x 9-inch cake pan. Bake in centre of 375F oven for 30 to 40 minutes or until loaf is golden brown on top and tester inserted in centre comes out clean. Let loaf cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely. (Loaf can he wrapped in plastic wrap, overwrapped in foil and frozen for up to 1 week; let thaw in refrigerator for 24 hours before using.)