GRANDMA'S CREAMED CORNBREAD

Grandma's Creamed Cornbread image

This recipe is from Eric V. Copage's Kwanzaa book. It's hands down THE most delicious cornbread ever. Very moist (almost cake like texture) and sweet - just like I like my cornbread. The original recipe calls for 2 T sugar, but since I like mine sweeter, I use 1/4 c. This is comfort food at its finest (not health food). I usually eat w/ collard greens or cabbage.

Provided by NicoleJ

Time 45m

Yield 1 9 inch round loaf

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter, melted
1 cup yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1 cup milk
1 large egg, well beaten

Steps:

Preheat the oven to 450°.
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. (I never do this, just spray w/ Pam and add the butter to the batter).
Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this 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.

Nutrition Facts : Calories 1797.6, Fat 66.1, SaturatedFat 37.2, Cholesterol 342.3, Sodium 3557.3, Carbohydrate 276.1, Fiber 14.4, Sugar 59.1, Protein 38.6