Instructions: Preheat oven to 350F. Grease 9-by-5-inch loaf pan. Dust pan with cornmeal; shake out excess. Mix first 6 ingredients in large bowl. Whisk eggs, oil, milk and buttermilk in medium bowl. Add egg mixture and corn to dry ingredients and stir just until combined. Pour batter into prepared pan.

Bake 15 minutes. Reduce temperature to 325F and continu baking until tester inserted into center comes out clean, about 1 hour. Cool bread in pan on rack 30 minutes. Turn out bread onto rack. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.)

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