Double Cornbread - cooking recipe

Ingredients

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 margarine, melted
1 c. cream-style corn

Preparation

Preheat oven to 425\u00b0.
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 to 30 minutes, or until cake tester inserted in center comes out clean and top is golden brown.
Spread butter or margarine on top, as this makes it soft and moist.
Cut into squares.
Serve hot.
Makes about 9 servings. This is Ray Watley's favorite.