1/2 C. butter, softened
2/3 C. flour + 2 T. cornmeal
1/2 C. water (or juice from corn)
1 can whole-kernel corn
1/2 C .cornmeal
2/3 C. white sugar
1/2 t. salt
1 t. baking powder

1. In a medium bowl beat butter until it is creamy. Add the flour + 2 T. cornmeal and water and beat until well mixed.

2. Stir corn into the butter mixture.

3. In a separate bowl, mix cornmeal, sugar, salt and baking powder. Add to corn flour mixture and stir to combine. Pour butter into a greased 9×13 inch baking pan. Place pan into a larger baking dish that is filled a third of the way with water.

4. Bake in a preheated 350 degree oven for 60 minutes or until done. Cool 10 minutes.  Can use an ice cream scoop to serve.

Great as a side dish with Mexican foods or chili.