Graham Cornbread

1 Steam Pan
32 Pieces

2 1/4 cups buttermilk
3 cups cornmeal
1 1/2 cups margarine
1 1/2 cups sugar
3/4 cup eggs
3 cups graham cracker crumbs
1 1/2 c flour
1 Tablespoon baking powder
1 Tablespoon baking soda
1 1/2 teaspoons salt
3 cups buttermilk

• Stir together first amount of buttermilk with cornmeal and set aside.
• Cream margarine and sugar until fluffy, beat in eggs.
• Stir together dry ingredients, and add to creamed mixture alternately in thirds with second amount of buttermilk. (Add 1/3 of dry ingredients, then 1/2 of buttermilk, 1/3 of dry ingredients, then remaining buttermilk, and remaining dry ingredients.)
• Stir in cornmeal mixture and spoon into sprayed steam pans.
• Bake at 300 degrees for about 45 minutes.