Instructions: 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.

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