4 tablespoons unsalted butter, melted, 1/2 stick
1 cup yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 can (8oz) creamed corn
1 cup milk
1 large egg, well beaten
Preheat the oven to 450 degrees. Pour 2 tablespoons of the melted butter into a 9-inch cake pan and bake for 5 minutes, until the cake 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 of the mixture and pour the creamed corn, milk, remaining 2 tablespoons butter and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.
Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven and let it stand for 15 minutes before serving.
Makes one 9-inch round cornbread.