Grandma'S Creamed Cornbread - cooking recipe

Ingredients

4 tablespoons unsalted butter, melted
1 cup yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1 cup milk
1 large egg, well beaten

Preparation

Preheat the oven to 450\u00b0.
Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot. (I never do this, just spray w/ Pam and add the butter to the batter).
Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.
Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.