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Gather the ingredients.
Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.
Sift together 1 cup all-purpose flour (sifted) , 1 cup yellow cornmeal , 1 tablespoon baking powder , and ½ teaspoon salt .
Combine 1 cup half-and-half , 2 large eggs (beaten) , ¼ cup unsalted butter (or shortening), and ½ cup sugar (if using).
Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the 1 cup sweet corn , but don't overmix the batter or your cornbread will be tough.
Pour the batter into your prepared baking dish and bake the cornbread immediately.
Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.