Marble Buttermilk Cornbread - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F.
Use 4 separate bowls for the mixing of the 3 cornmeal batters and the wet ingredients.
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.
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.
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.
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.
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.
Get a 9 x 13 baking pan. Grease or oil the inside.
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.
Bake for approximately 30 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
Depending on how the loaf is cut, it may yield between 15 to 24 slices. Enjoy!