Ingredients:
4 tablespoons butter, melted ( divided)
1 cup yellow cornmeal
3/4 cup all-purpose flour
2 -3 tablespoons sugar
4 teaspoons baking powder ( 1 tablespoon)
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1 (8 ounce) cans creamed corn
1 cup half-and-half or 1 cup milk
1 extra large eggs, beaten
Directions:
Set oven to 450 degrees F.
Butter a 9-inch round cake pan.
Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake 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 of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
Pour the batter into the HOT cake pan.
Bake for 30-35 minutes or until cornbread is golden brown and tests done.
Let stand for 15 minutes before serving.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.