Grandma's creamed corn bread

Yield: 4 Servings

Measure Ingredient
4 tablespoons Unsalted butter, melted
\N \N (divided use)
1 cup Yellow cornmeal, preferably
\N \N Stone-ground
¾ cup All-purpose flour
2 tablespoons Sugar
1 tablespoon Plus 1 tsp baking powder
½ teaspoon Salt
1 \N 8 oz) can creamed corn
1 cup Milk
1 large 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%

Source: Kwanzaa, An African-American Celebration of Culture and Cooking Dallas Morning News-Food 10/2/96 Typos by Bobbie Beers

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