Marble Buttermilk Cornbread

• 1 cup yellow cornmeal
• 1/2 cup red cornmeal
• 1/2 cup blue cornmeal
• 2 cups unbleached white flour
• 4 tablespoons sugar (brown sugar also works)
• 8 teaspoons baking powder
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/2 cup canola oil

1. Preheat oven to 400u0b0F.
2. Use 4 separate bowls for the mixing of the 3 cornmeal batters and the wet ingredients.
3. In bowl #1, add the yellow cornmeal, one cup of the flour, 2 tbsp sugar, 4 tsp baking powder, and 1/2 tsp salt. Mix all until well blended.
4. In bowl #2, add the red cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
5. In bowl #3, add the blue cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
6. In bowl #4, add the 2 cups of buttermilk, 2 eggs, and 1/2 cup canola oil. Beat until smooth. This will come out to slightly more than 3 cups of fluid.
7. Add half of the fluid to the yellow cornmeal mix. Divide the remaining fluid equally between the red and blue cornmeal. Mix all 3 bowls separately.
8. Get a 9 x 13 baking pan. Grease or oil the inside.
9. To get the marble look, put a spoonful of each color batter into the pan randomly. Wiggle the pan until the batters level out. Grab a butter knife and make swirls throughout the batter.
10. Bake for approximately 30 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
11. Depending on how the loaf is cut, it may yield between 15 to 24 slices. Enjoy!

yellow cornmeal, red cornmeal, blue cornmeal, unbleached white flour, sugar, baking powder, salt, buttermilk, eggs, canola oil

Taken from www.food.com/recipe/marble-buttermilk-cornbread-490828 (may not work)