Title: Buttermilk corn bread #2
 Categories: Brunch, Quickbreads
      Yield: 8 -9 serving
 
      1 c  All-purpose flour
      1 c  Yellow cornmeal
    1/4 c  Sugar
      1 ts Baking soda
    3/4 ts Salt
      1 c  Low fat buttermilk
      2    Large eggs
 
  Preliminary:  Preheat oven to 400 degrees.
  
  1. In a medium bowl, mix flour, cornmeal, sugar, baking soda and
  salt. 2. In a separate bowl, using a fork, beat buttermilk and eggs
  to blend. Add egg mixture to dry ingredients; mix just to moisten.
  pour into an
  
  8-inch square or 9-inch round nonstick cake pan.
  
  3. Bake in preheated oven until bread springs back when gently
  pressed in center, 20-22 minutes.  Cut into squares or wedges.  Serve
  warm.
  
  Contributor:  Sunset Magazine