Instructions: In a large bowl, stir together the cornmeal, flour, sugar, salt, baking soda and baking powder. Stir in 1 1/2 cups of the milk and 1 1/2 cups of the buttermilk. Whisk in the eggs until blended. Stir in the creamed corn and salsa or Tabasco.

Place the butter in a 9-by-13 inch glass casserole. Place in the oven until the butter is melted, 2 to 3 minutes. Pour the batter into the hot casserole and carefully pour over the remaining 1 cup milk and 1 cup buttermilk. Do not stir.

Bake 30 to 40 minutes or until puffed and golden brown and the top feels firm.

Remove from the oven and cool 10 to 15 minutes before serving.

Note: After baking, the casserole may be covered and refrigerated overnight, or it may be frozen. Defrost in the refrigerator. Reheat at 350 degrees for 10 minutes or until heated through. To serve, cut into about 3 inch squares.

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