Yield: 1 large loaf
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1 2/3 cups flour
2/3 cup sugar
5 teaspoons baking powder
1 teaspoon salt
1 2/3 cups yellow corn meal
2 eggs, beaten
1 2/3 cups milk
1/3 cup margarine, melted

Cooking time: 40 minutes
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Preheat oven to 425 degrees.

Generously grease 9 X 5 X 3 inch loaf pan.

Sift flour, sugar, baking powder and salt into a large bowl; stir in cornmeal until well blended.
Add eggs and milk; stir to make a smooth batter; stir in melted margarine, just until blended. (Do not overstir).
Pour into prepared pan.

Bake in oven for 40 minutes or until golden and a wodden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Loosen around edges with a knife; turn out onto rack.
Cool.

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