|Sifted all purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||2 , slightly beaten|
|Milk||1 Cup (16 tbs)|
|Butter/Regular margarine||3 Tablespoon, melted|
|Cream style corn||8 3⁄4 Ounce (1 Cup)|
Preheat oven to 425 F.
Grease a 9-by-9-by-1-3/4- inch baking pan.
Sift flour with cornmeal, baking powder, salt, and sugar; set aside.
In medium bowl, combine eggs, milk, butter, and corn.
Add flour mixture, stirring only until flour mixture is moistened.
Spoon batter into prepared pan; bake 25 to 30 minutes, or until cake tester inserted in center comes out clean and top is golden-brown.
To serve, cut into squares.
Makes 9 servings.