Buttery Rich Cornbread 3/4 cup yellow cornmeal 3/4 cup all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 2 eggs 1 cup sour cream 1 cup whole kernel corn, fresh     frozen, or canned and drained 1/2 cup corn or peanut oil 1/2 cup butter, melted Preheat oven to 400 degrees F. Butter or oil an 8-inch square baking pan. In a large bowl combine cornmeal, flour, salt and baking powder and mix well. In a small bowl beat eggs until blended, then stir in sour cream, corn and oil. Pour the liquid mixture over the dry ingredients and mix just until moistened. Spread in the prepared pan and bake 30 minutes or until the bread shrinks slightly from the edges of the pan. It will be golden, not brown. Pour the melted butter over the cornbread and let it stand in the pan 5 minutes to absorb the butter. Cut in rectangles and serve hot.