1 c. sifted all-purpose flour
1 c. yellow cornmeal
4 tsp. baking powder
1 tsp. salt
1/4 c. sugar
2 eggs, slightly beaten
1 c. milk
3 tbsp. butter or reg. butter, melted
1 can (8 3/4 oz.) cream style corn (1 c.)

Sift before measuring.

1. Preheat oven to 425 F. Grease a 9 x 9 x 1 3/4 inch baking pan.

2. Sift flour with cornmeal, baking powder, salt and sugar; set aside.

3. In medium bowl, combine eggs, milk, butter and corn. Add flour mixture, stirring only until flour mixture is moistened.

4. 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. Serve hot.

Makes 9 servings.