Instructions: Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch glass baking dish.

Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels.

Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm.

This recipe yields about 28 pieces.

Comments: "Coyotes Deli & Grill in Banff makes the most amazing blue corn bread," writes Donna Sanche of Toronto, Ontario. "My husband and I had dinner there not long ago, and enjoyed the entire meal - but the corn bread was definitely the highlight. Ive told all of my friends about it, and now Id like to make it for them."

This sweet corn bread is best served warm. If you cant find blue cornmeal, dont worry: Yellow cornmeal works well, too.

Yield: 28 pieces

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.