Anonymous Fri Oct 07 16:41:56 2005

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