The Lodge Corn Bread

My Mom's Best Most Moistestest-Yummiest Corn Bread Ever!

This.is.the.best.corn.bread.
Ever.
I'm eating it right now as I write this.
Be Jealous.
*nods*
Seriously.

It's so moist and not at all like most corn breads you've ever tasted.
It's like cake, not at all dry, or 'meal-like' in texture as some can be.
The outside edges have that corn-bread-crisp to them...mmm
Sooooooo delicious.
Serve it with chili or just as a breakfast bread - you decide.
Just make it!
Enjoy!

As sent by my mom, clipped from the newspaper:

S&T Wed. Nov 23 1994

The Lodge Corn Bread
2 eggs
1 cup sugar
1/2 tsp. salt
1 cup oil
1 cup milk
1 tsp. vanilla
3 cups all-purpose flour
3/4 cup corn meal
1 and 1/2 tsp. baking powder

Heat oven to 350 degrees. Grease 2 bread pans.
Blend eggs and sugar together in a bowl.
Add salt, oil, milk, and vanilla; mix well.
Add flour, corn meal and baking powder; beat until smooth.
Divide batter into prepared pans.
Bake about 35 minutes or until done.
I check it with a toothpick.
Check 5 minutes before, in case your oven temp is a little off either way.
Serve with honey butter.
Makes 20 servings.

Was served at the Lodge, a restaurant patterned after a hunting lodge in the old downtown Radisson Hotel