Preheat the oven to 400°F (200°C) and grease a 9-inch square baking pan.

In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until evenly combined.

In a separate bowl, beat the eggs with the milk and vegetable oil until the mixture is smooth and slightly frothy.

Stir the creamed corn into the wet ingredients until fully incorporated.

Pour the wet mixture into the dry ingredients and gently fold with a spoon or whisk until just combined, being careful not to overmix.

Transfer the batter into the prepared baking pan and smooth the top with a spatula.

Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the pan for 5 minutes before slicing and serving warm.