Ingredients:

  • 1 cup (140 g) yellow cornmeal (medium grind)
  • 3/4 cup (95 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) creamed corn (canned or homemade)
  • 2 large eggs, beaten
  • 1/4 cup (60 g) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease the baking pan with butter or non-stick spray.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In a medium bowl, mix milk, creamed corn, beaten eggs, melted butter, and vanilla extract if using.
  4. Pour wet ingredients into dry ingredients. Gently fold using a spatula until just combined. Avoid over-mixing; the batter should be slightly lumpy.
  5. Pour batter into prepared pan, smoothing the top gently. Bake on the middle oven rack for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  6. Remove from oven and let cool for 10 minutes. Cut into squares or wedges and serve warm.