1 c. all-purpose sifted 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, melted
1 can (8 3/4 oz.) cream style corn (1 c.)

Preheat oven to 425 degrees. Grease a 9 x 9 x 1 3/4 inch baking pan. Sift flour with cornmeal, baking powder, salt and sugar, then set aside. In medium bowl, combine eggs, milk, butter and corn. Add flour mixture, stirring only until flour is moistened.

Spoon batter into prepared pan; bake 25-30 minutes or until cake tester (toothpick) inserted in center comes out clean and the top is golden brown. To serve, cut in squares. Serve hot.