Instructions: 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.

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