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["1. Preheat your oven to 425 F.", "Grease an 8 x 8 or 9 x 9 inch baking pan with vegetable shortening or non stick cooking spray.", "", "2. Sift the flour, cornmeal, baking powder, and salt into a large bowl. Stir the mixture briefly. Separately, whisk together the creamed corn, egg, milk, honey, and butter until the honey is dissolved.", "", "3. Add the wet ingredients to the dry ingredients and stir until everything is just combined. Pour the batter into the pan. Bake for 20 to 26 minutes, until golden.", "", "Homemade Creamed Corn: You'll need 3 medium ears of corn, the fresher the better, but with the modern supersweet varieties, you'll get a very good creamed corn even with that corn on the cob you find in your supermarket in Feburary.", "", "Hush, desilk, and wash the ears. Drop the ears into boiling water. Boil for 3 minutes. Remove the ears and transfer them to a bowl or sink full of vey cold water. When cool enough to handle, slice off a small piece on one end. Stand the corn on the flat end and slice the kernels off the ears with a knife, into a bowl. The corn will come off in ""sheets"". Now take the denuded ears of corn and scrape them with your knife blade, squeezing any remaining pulp and liquid from the cob into the same bowl. The result will be thick corn gruel with a milky liquid oozing about: you've got fresh creames corn. Collect 1 cup of it for the recipe, then proceed."]
