The Ultimate Fluffy Cornbread

• 4 tablespoons butter, melted (divided)
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 2 -3 tablespoons sugar
• 4 teaspoons baking powder (1 tablespoon)
• 1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
• 1 (8 ounce) can creamed corn
• 1 cup half-and-half or 1 cup milk
• 1 extra large egg, beaten

1. Set oven to 450 degrees F.
2. Butter a 9-inch round cake pan.
3. Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
4. Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
5. Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
6. Pour the batter into the HOT cake pan.
7. Bake for 30-35 minutes or until cornbread is golden brown and tests done.
8. Let stand for 15 minutes before serving.

butter, yellow cornmeal, allpurpose flour, sugar, baking powder, seasoning salt, corn, milk, egg

Taken from www.food.com/recipe/the-ultimate-fluffy-cornbread-77311 (may not work)