3 cups cornmeal
1 cup flour
6 tablespoons sugar
2 tablespoons baking powder
1 tsp. salt
1 cup milk
1 cup plain yogurt
1/4 cup melted butter or margarine
1/4 cup oil
4 eggs, slightly beaten
2 cups creamed corn

Preheat oven to 400 degrees. Butter a 9x13 baking pan. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in another bowl. Add to the cornmeal mixture. Stir until just combined. Stir in creamed corn. Pour batter into the greased pan. Bake for 45 minutes or until toothpick comes out clean. Cool on rack. Note: You can make this the day before, and store covered.