Instructions: Preheat oven to 350 degrees. Grease a 9- by 13-inch baking pan.

In a large bowl, sift or stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.

In a large bowl with an electric mixer, beat the milk, oil and eggs. Add the cornmeal mixture and stir until just combined. (Batter will be wet and a little lumpy.) Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the corn bread is pulling away at the edges.

Cool in the pan, then cut into 15 squares.

This recipe yields 15 servings.

Comments: Like the cornbread served at the restaurant, this version is tall and cakey, thanks to the eggs.

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