4 tb Unsalted butter; melted
-(divided use)
1 c Yellow cornmeal; preferably
-Stone-ground
3/4 c All-purpose flour
2 tb Sugar
1 tb Plus 1 tsp baking powder
1/2 ts Salt
1 cn (8 oz) creamed corn
1 c Milk
1 lg Egg; well beaten
Preheat the oven to 450 F. Pour 2 tablespoons melted butter into 9-inch
cake pan; bake for 5 minutes, until pan is very hot. Meanwhile, in a medium
bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
Make a well in the center and pour the creamed corn, milk, remaining 2
tablespoons butter and egg into the well. Stir until smooth. Pour the
batter into the hot pan.
Bake until corn bread is golden brown and a toothpick inserted in the
center comes out clean, 30 to 35 minutes. Remove corn bread from oven, and
let it stand for 15 minutes before serving. Makes 6 to 8 servings.
Per serving: Calories 253 Fat 10g Cholesterol 62mg Sodium 507mg Percent
calories from fat 34%
Yields
4 Servings