Big Yellow Cornbread

 I made my big yellow cornbread for band rehearsal and it was delicious.

 Preheat oven to 350 degrees. Mix up batter in a big bowl with whisk, fork or wooden spoon.

4 eggs
2 cups buttermilk
1/2 cup corn oil
2 cups yellow corn meal
2 teaspoons salt
4 tablespoons sugar (1/4 cup)
2 cups whole wheat flour
2 tablespoons baking powder

Grease your cast iron skillet or pan with vegetable shortening. Bake for 45 minutes. Let cool for 15 minutes then turn out onto a rack. 

This recipe can be easily halved for a smaller batch or muffins but then the baking time would be much shorter.