Unlike the typical crusty cornbread, this bread has a cakelike texture.
Grease a 9- x 5-inch loafpan, and sprinkle pan lightly with 1 tablespoon cornmeal.
Combine 2 cups cornmeal and next 3 ingredients in a large bowl; add remaining ingredients, stirring until blended. Pour batter into prepared pan, and let stand 10 minutes.
Bake at 400° for 40 minutes or until lightly browned. Cool in pan on a wire rack 10 minutes.