Recipe information
Yield
makes one 8-inch-square bread
Ingredients
2 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 cup milk
1/2 cup sour cream
1 large egg
1/3 cup sugar
1 14 3/4-ounce can creamed corn
Preparation
Step 1
Preheat the oven to 425°F. Brush an 8-inch-square baking pan with butter. Set aside.
Step 2
Combine the flour, cornmeal, baking powder, and salt in a medium mixing bowl.
Step 3
Whisk together the milk, sour cream, egg, sugar, and butter in a small bowl. Stir in the creamed corn. Fold the wet ingredients into the dry ingredients until well combined.
Step 4
Pour the batter into the prepared pan; bake until set and golden brown, about 30 minutes. Cool slightly on a wire rack before cutting into squares.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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