Name: Corn Bread Loaf
Ingredients: 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

The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become non-communication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly…

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Breads, Vegetables	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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