Someone posted this recipe on line (I forget where), and stated they got it from The New Jewish Holiday Cookbook.

1 cup yellow or white cornmeal, preferably stone-ground
1 cup all-purpose flour
3 tbsp sugar
4 tsp baking powder
1/2 tsp salt
2 large eggs or 1/2 cup pareve egg substitute
1/3 cup canola oil
1 (about 15 oz) can cream-style corn, including all liquid

Preheat oven to 400 F.

Coat 8-inch square baking dish or pan with nonstick cooking spray or grease it well.

In a medium bowl, combine corn meal, flour, sugar, baking powder and salt. Make a well in the center and add the eggs, oil, and canned corn. Beat the wet ingredients with a fork to combine them, then incorporate the dry ingredients. Stir with a fork only until all the ingredients are completely moistened and combined. Spook the mixture into the prepared pan.

Bake for 20-25 minutes, or until tookpick inserted into the center comes out clean. Cut into squares and serve directly from the baking dish.

The corn bread tastes best after baking, but can be made a day ahead and reheated in a microwave oven.

Variations:

2 tsp chili powder (I like it mild, if you like it hot add more)

Lately, the creamed corn cans have more "cream" and less corn kernels, so I've been adding extra corn, also from a can.