Preheat your oven to 400°F. Grease an 8-inch square baking dish or a cast iron skillet.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs, then mix in the milk and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Fold in the creamed corn until evenly distributed, being careful not to overmix.

Pour the batter into the prepared baking dish or skillet.

Bake for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool slightly before cutting into squares and serving.