1/2 cup cornmeal
1/2 cup flour
2-1/2 tbsp. Sugar
2 tsp. Baking powder
1/4 tsp. salt
1 (12 ounce) can whole-kernel corn, drained
(I have used 1-1/2 cups frozen corn thawed)
1 (12 ounce) can cream-style corn
1 (8 ounce) container sour cream (I use lite)
1 cup melted butter or margarine
2 eggs, beaten
Preheat oven to 350oF (175oC).
Mix together the dry ingredients.
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, eggs and stir in dry ingredients.
Mix well, pour into one 9x13 inch baking pan.
Bake for 45 to 50 minutes.
This goes over well at potlucks
