SYLVIA'S CORNBREAD

Sylvia's Cornbread

Like the cornbread served at the restaurant, this version is tall and cakey, thanks to the eggs. Makes 15 servings.

2 cups yellow cornmeal
2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/2 cups milk
1 cup vegetable oil
5 large eggs

Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.

In a large bowl, sift or stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.

In a large bowl with an electric mixer, beat the milk, oil and eggs. Add the cornmeal mixture and stir until just combined. (Batter will be wet and a little lumpy.) Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the corn bread is pulling away at the edges.

Cool in the pan, then cut into 15 squares.