Grandma's creamed corn bread
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter, melted |
| (divided use) | ||
| 1 | cup | Yellow cornmeal, preferably |
| Stone-ground | ||
| ¾ | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Plus 1 tsp baking powder |
| ½ | teaspoon | Salt |
| 1 | 8 oz) can creamed corn | |
| 1 | cup | Milk |
| 1 | large | Egg, well beaten |
Directions
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%
Source: Kwanzaa, An African-American Celebration of Culture and Cooking Dallas Morning News-Food 10/2/96 Typos by Bobbie Beers