1 (12 oz.) can vacuum packed golden kernel corn with sweet peppers.
4 tbsp. butter (1/2 stick)
2/3 c. milk
1 egg
1 1/4 c. of yellow cornmeal
3/4 c. all purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt

Reserve 1/2 cup corn, set aside. In 10 inch skillet over low heat, melt butter. Spoon 2 tablespoons melted butter (1/4 stick) into medium bowl. With fork, stir in milk, egg and remaining corn with its liquid.

In large bowl, mix cornmeal, flour, sugar, baking powder and salt. Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened.

Into remaining butter in skillet, evenly spoon batter; sprinkle reserved corn on top. Cover skillet and cook over low heat 25 to 30 minutes until toothpick inserted in center of bread comes out clean.

Makes 8 servings.