Ingredients
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1 1/2 cups all-purpose flour
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3/4 cup sugar
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1/2 cup yellow cornmeal
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 pinch cayenne pepper (optional add in for heat)
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1 1/4 cups half-and-half cream or 1 1/4 cups milk
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2 large eggs, slightly beaten
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1/3 cup oil (use vegetable or olive oil)
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4 tablespoons melted butter
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1 (10 ounce) can corn kernels, well drained
Instructions
- Set oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Butter an 8 x 8-inch square baking dish.
- In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
- In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
- Mix in canned corn niblets.
- Transfer to baking dish.
- Bake for 35 minutes or until the the cake tests done.