Recipe information
Yield
Makes 8 servings
Ingredients
1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend
Preparation
Step 1
Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
Step 2
Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.
