Country Cornbread

• 3 cups yellow cornmeal
• 1 cup flour
• 14 cup sugar, plus
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons baking powder (yes, 2 tablespoons, semi-heaping!)
• 12 teaspoon cayenne pepper (optional)
• 1 cup milk
• 1 cup plain yogurt (can use low-fat)
• 14 cup butter, melted
• 13 cup oil
• 4 large eggs, beaten
• 2 cups creamed corn
• 1 12 cups canned corn niblets, well drained (I just use one whole can)

1. Set oven to 400 degrees.
2. Butter two 8 x 8-inch baking pans.
3. In a bowl comnine cornmeal, flour, sugar, salt, 2 tablespoons baking powder and cayenne (if using).
4. In another bowl combine milk, yogurt, melted butter, oil and eggs; whisk until well combined, then add into the flour mixture with a wooden spoon JUST until combined.
5. Stir in creamed corn and corn niblets; mix to combine.
6. Transfer the mixture between the two baking pans.
7. Bake for about 40-45, or until the cornbread test done.
8. Delicious!

yellow cornmeal, flour, sugar, sugar, salt, baking powder, cayenne pepper, milk, yogurt, butter, oil, eggs, corn, corn niblets

Taken from www.food.com/recipe/country-cornbread-155063 (may not work)