Corn Bread Loaf

I believe this cornbread was first published in Bon Appetit, but I can't find it on Epicurious. But, it's a wonderful moist, tender cornbread and bakes to be perfectly golden. I had another wonderful cornbread at Cherry Creek Grill in Denver and want to try adding/substituting some of their ingredients one day: pickled and roasted chilis, chopped creamed corn, lots of butter and jack cheese.

8 servings

1 1/2 cups all purpose flour

1 1/4 cups yellow cornmeal

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup vegetable oil

1/2 cup milk

1 cup buttermilk

1 cup fresh corn kernels or frozen, thawed

Preheat oven to 350°.

Grease 9 x 5-inch loaf pan and dust with corn meal and shake out excess.

Mix first six ingredients (flour- salt) in large bowl.

Whisk eggs, oil, milk and buttermilk in medium bowl.

Add egg mixture and corn to dry ingredients and stir until combined.

Pour batter into pan. Bake 15 minutes. reduce temperature to 325° and continue baking until tester inserted into center comes out clean, about 1 hour. Cool in pan on rack 30 minutes. Turn out onto rack. Serve warm or at room temperature