Creamed Corn Bread

I like doing corn bread and I have made the standard recipe a few times but I like pushing the boundaries a bit and play with the recipe just to see what I can do with it. I have done sweet, I have done savory and this out of pure resourcefulness do to lacking an ingredient from the original recipe, I stumbled upon what as of now I shall call creamy or creamed corn bread. Think of the most delicious,  moist, lightly sweet corn bread but now the texture of a bread pudding.

I was skeptical at first that it wouldn't have come together from the ingredient I had to substitute but it was
surprisingly tasty and everybody enjoyed it, so much so that there wasn't much left for pictures.

Creamy Corn Bread

Ingredients:
1 cup all purpose flour

1 cup yellow corn meal

2/3 cup sugar ( we used 1/3 C granulated and 1/3 C brown)

1 tsp salt

3 1/2 tsp Baking powder

1 cup milk

1 egg

1/3 cup vegetable oil

1 Tbsp honey

8 oz (1 cup) cream corn

Procedure:

As simple as it gets. Mix all dry together, mix all wets together,  then add all the wets to the dry until mostly smooth. Place in a loaf pan or muffin pan lightly greased. 

Bake at 350 degree F for 20-25 minutes. Use a cake tester or toothpick at the center. If it comes out clean or with a little bit of crumbs is done.