2 ears corn (or 1 1/3 cups frozen corn, thawed)
2 cups all-purpose flour
1 1/2 cups cornmeal
2 tbsp. baking powder
1 tsp. salt
1 1/3 cups milk
1/2 cup (1 stick) butter, melted
2 eggs, beaten
2 tbsp. honey
non-stick cooking spray (Pam)

Preheat oven to 425°F. Lightly grease a 9x13-inch inch baking pan with non-stick cooking spray. Using a sharp knife, remove corn kernels (or thaw frozen corn).

In a medium bowl, thoroughly mix all-purpose flour, cornmeal, baking powder, and salt.

In a small bowl, combine corn, milk, melted butter, eggs, and honey, and beat well to mix.

Pour the egg mixture into the bowl with the flour and cornmeal. Quickly and thoroughly mix together.

Pour the batter into the prepared baking pan, scraping any batter off the sides of the bowl into the pan. Spread the batter evenly with a spatula.

Bake at 425°F for 20 to 25 minutes, or until the cornbread is lightly browned and a knife inserted in the center comes out clean.

Cut into 1 3/4-inch squares and serve at once.

Makes 12 servings.

Submitted by: Barbara Morton