Title: Corn on corn bread
 Categories: 
      Yield: 4 Servings
 
      2 c  All purpose flour
      2 c  Yellow cornmeal
      1 tb Baking powder
      1 ts Salt
      3 tb Sugar
      2 lg Eggs
      2 c  Buttermilk or 1 cup yogurt
           Mixed with 1 cup milk
      1 c  Thawed frozen corn kernels
    1/2 c  Corn oil
 
  Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan. With a
  whisk combine the flour, cornmeal, baking powder, salt and sugar.
  Beat eggs with buttermilk and combine with corn and corn oil. Swiftly
  blend dry ingredients with wet ingredients and transfer to baking
  pan. Bake for 30 minutes or until bread pulls away from edges and a
  toothpick when inserted in the middle of the bread comes out dry.
  
  Yield: 8 servings