Preheat oven to 425°F (220°C).

Grease an 8x8x2-inch baking pan.

In a large bowl, combine flour, sugar, baking powder, salt, and yellow cornmeal.

In a separate bowl, whisk together eggs and milk.

Add the wet ingredients to the dry ingredients and mix until just blended.

Stir in the melted shortening and drained Mexican-style corn.

Pour the batter into the prepared baking pan.

Bake for 20 to 25 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool slightly before cutting into squares and serving.