1 c Yellow Cornmeal
1 c All-Purpose Flour
1 tb Baking Powder
1 tb Sugar
1/2 ts Salt
1 cn Cream-Style Corn, (8 1/2
1 c Milk
1/4 c Vegetable Oil
2 lg Eggs — beaten
1. Preheat the oven to 350 F. Butter a 10-inch round baking pan. 2.
In a medium bowl, combine the cornmeal, flour, baking powder, sugar,
and salt. Make a well in the center and pour in the cream-style corn,
milk, oil, and eggs. Stir just until combined; do not overmix.
Transfer to the baking pan. 3. Bake until a toothpick inserted in the
center comes out clean, 25 to 30 mins. Serve warm or at room
temperature, cut into wedges. Makes 6 to 8 servings from Horace
Hatfield of Rainy Valley Ranch of Baird, TX.