Makes 8 servings.

INGREDIENTS

  • 1cup yellow cornmeal
  • 1/2cup all purpose flour
  • 3tablespoons sugar
  • 2teaspoons baking powder
  • 3/4teaspoon salt
  • 3/4cup canned creamed corn
  • 1/4cup (1/2 stick) unsalted butter, melted, cooled slightly
  • 1large egg, beaten to blend

    DIRECTIONS

    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.


    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.