Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (130g) cornmeal
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) unsalted butter, melted
  • 2 large eggs
  • 1 can (15 oz or 425g) creamed corn (including liquid)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly mixed.
  3. In another bowl, whisk together the milk, melted butter, and eggs until well combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
  5. Fold in the creamed corn until evenly distributed throughout the batter.
  6. Pour the batter into a greased 9x9 inch baking dish or skillet, spreading it evenly.
  7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Allow the corn bread to cool for a few minutes before slicing. Serve warm with butter if desired.