1 tbsp. + 1 tsp. butter
6 oz. yellow cornmeal (1 c.)
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. sour milk (add 4 tsp. lemon juice to 1 1/2 c. skim milk)
2 tbsp. honey
1 tsp. vanilla extract
1 egg
1 c. drained canned corn
2 tsp. all purpose flour

Preheat oven to 425 degrees.

Place butter in an 8" square baking pan and set aside. In a large bowl, combine cornmeal, baking soda, baking powder and salt.

In a blender container, combine milk, honey, vanilla and egg. Blend until smooth.

Place pan in oven to preheat for 3 minutes. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20 to 22 minutes until firm and lightly browned. Makes 8 servings.