1 c. sifted all purpose flour
1 c. yellow cornmeal
4 tsp. baking powder
1 tsp. salt
1/4 c. sugar; optional
2 eggs, slightly beaten
1 c. milk
3 tbsp. butter, melted
1 (8 3/4 oz.) can 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; set aside. In medium bowl, combine eggs, milk, butter and corn. Add flour mixture, stirring only until flour mixture is moistened.

Spoon batter into prepared pan; bake 25-30 minutes or until cake tester inserted in center comes out clean and top is golden brown. To serve, cut into squares. Serve hot. 9 servings.