Instructions: Preheat oven to 425. Grease a 9x13-inch cake pan. In large bowl, beat together eggs, buttermilk and both measures of margarine until well blended. Set aside. Sift together sugar, flour, cornmeal, (both measures of) baking powder, baking soda and salt. Combine with buttermilk mixture and stir just enough to combine ingredients. Pour into prepared pan and bake 20 to 25 minutes.

Makes 8 servings.

recently worked on Sunsets Trattoria: Best of Casual Italian

" Looking for a side dish for a picnic and barbecue? This corn bread has a cakelike consistency that goes well with spicy marinades or fried chicken." Corny Crab-cakes are a hit this year. Why not serve with crab.

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