corn bread         1 1/2 cups flour 2 cups creamed corn 1/2 cup cornmeal 2 eggs lightly beaten 1 teaspoon baking powder 1 cup milk 1/2 teaspoon paprika 2 table spoons vegetable oil 1/2 cup sugar 1 1/3 cups corn kernels 1 1/2 teaspoons minced onion Sift together dry ingredients. Beat together the creamed corn, eggs, milk, and oil. Stir into dry mixture. Do not over mix. Let batter rest in refrigerator for an hour or more. Stir in corn kernels and minced onion. Cook batter on greased griddle over medium heat. Cook 2 minutes per side or until golden. Serve with butter and maple syrup.