1 1/2 c. all-purpose flour, unsifted
1/2 c. sugar
1 1/2 tsp. salt
1 1/4 tsp. baking soda
2 c. cornmeal
1 c. wheat germ
1/2 c. sesame seed, toasted (2 3/4 oz.)
2 c. buttermilk
3/4 c. salad oil or melted butter
2 eggs, slightly beaten

Sift together the flour, sugar, salt and soda; blend in the cornmeal, wheat germ and sesame seed. In a separate bowl, mix together the buttermilk, salad oil or melted butter and eggs. Blend the dry ingredients and the liquid mixture together, using a minimum number of strokes. Pour into a greased loaf pan (9 by 5 inch) and bake at 375 degrees for about 55 minutes. Remove bread from pan and cool on a rack. Makes 1 large loaf. (The toasted sesame seeds give a nutty flavor and crunchiness to this cornbread.)