Corn Bread

2 cups yellow corn meal
2.5 cups white flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder

2 cups buttermilk
4 eggs

Preheat the oven to 425°F. Oil one 8 x 12 pan.
Combine the dry ingredients in a bowl of a mixer. Whisk the eggs with the buttermilk until combined. Mix at medium speed, adding the buttermilk mixture in a steady stream. Transfer to the prepared pan, bake until the stick comes out clean from the center, about 40 minutes.