Creamed Corn Bread

• 2 tablespoons unsalted butter, melted, plus more for pan
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon coarse salt
• 1/2 cup milk
• 1/2 cup sour cream
• 1 large egg
• 1/3 cup sugar
• 1 14 3/4-ounce can creamed corn

1. Preheat the oven to 425F.
2. Brush an 8-inch-square baking pan with butter.
3. Set aside.
4. Combine the flour, cornmeal, baking powder, and salt in a medium mixing bowl.
5. Whisk together the milk, sour cream, egg, sugar, and butter in a small bowl.
6. Stir in the creamed corn.
7. Fold the wet ingredients into the dry ingredients until well combined.
8. Pour the batter into the prepared pan; bake until set and golden brown, about 30 minutes.
9. Cool slightly on a wire rack before cutting into squares.

unsalted butter, flour, yellow cornmeal, baking powder, coarse salt, milk, sour cream, egg, sugar, corn

Taken from www.epicurious.com/recipes/food/views/creamed-corn-bread-393331 (may not work)