Instructions: In a bowl, using an electric mixer, beat together 1/2 cup butter and 1/2 cup sugar until creamy. Put corn kernels in food processor and process until ground, with some texture remaining. Add ground corn to butter mixture and beat until well-mixed. Beat in eggs one at a time, beating well after each addition. Add flour, baking powder and salt; beat until just combined.

Put 2 tablespoons butter and the oil in a 9 inch ovenproof frying pan or quiche dish and heat in oven until butter is melted. Add creamed corn mixture and bake until set and a toothpick inserted into the middle comes out clean, about 20 minutes. There should be no liquid visible when pan is shaken or tilted. Remove from oven and sprinkle with sugar, if desired.

Cut cake into wedges and serve directly from pan.

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