Buttermilk Corn Bread (Marie Callendar's)

2 eggs

*2 cups buttermilk (or s.c. Substitute)

1 cup sugar

2 cups flour

2 tsp. soda

1 tsp. salt

1 cup cornmeal

1 cup oil

Combine eggs and buttermilk. Add sugar and mix well.  Add dry ingredients.  Mix in oil last.  

Spread into greased 9x13" pan. Bake 400 15-20 minutes.

*substitute sour cream and milk for the buttermilk.  Use just a little under 1 cup of sour cream and the rest milk. So what I do is measure just under 1 cup sour cream in a 1cup measuring cup. Poor in milk to take up the remaining space in The cup.  Then use another cup full of just milk, no sour cream. 

Notes: unless I have company, I always half the recipe and make this in an 8x8" pan.  Cook for 15 minutes. 

Also makes great corn bread muffins.