Sunday Night: Triple Corn Cornbread

I followed the usual recipe (from Big Flavors of the Hot Sun), but replaced 1/2 cup of the all purpose flour with polenta (to give it more tooth) and added 1/2 cup of frozen corn kernels.
(Those changes are to a 1/2 portion of the original recipe).

Eh, crap, here are the quantities:
1 cup corn meal
1/2 cup polenta
1/2 cup frozen corn kernels
1 1/2 cup all-purpose flour
3/4 cup sugar
1 Tbs baking powder
1 tsp salt
1 1/2 cup milk
4 Tbs melted butter
1 Tbs canola oil
2 eggs