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 8 oz) can 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
