Title: Grandma's Creamed Corn Bread
Categories: Bread
Yield: 4 Servings

4	tb	Unsalted butter, melted
		(divided use)
1	c	Yellow cornmeal, preferably
		Stone-ground
3/4	c	All-purpose flour
2	tb	Sugar
1	tb	Plus 1 tsp baking powder
1/2	ts	Salt
1		8 oz) can creamed corn
1	c	Milk
1	lg	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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