1 1/3 cups yellow cornmeal
1 1/3 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1 Tsp. salt
1 can (15-16 oz.) cream-style corn
1 cup milk (any kind, I use almond milk) or buttermilk
1/3 cup butter, melted
Preheat oven to 400 degrees, grease a 9x9x2 baking pan.
In large bowl, stir together cornmeal, flour, sugar, baking powder & salt.
In a medium-sized bowl, beat the eggs, stir in cream corn, milk, and butter until completely combined.
Stir the liquid ingredients into the dry ingredients until just blended. Pour into prepared pan.
Bake 40-50 minutes; or until the top is golden & toothpick inserted in center comes out clean.