You can customize this basic recipe by adding ingredients like sun-dried tomatoes or pickled peppers for extra flavor.
Using creamed corn will turn out a moister bread but if you prefer you can substitute ¾ cup of buttermilk with great results.
1 cup all-purpose flour
¾ cup cornmeal
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 cup creamed corn (or ¾ cup buttermilk)
¼ cup melted butter
Grease an 9” X 9” dish and set aside. Preheat oven to 425 F.
In a medium bowl mix all the dry ingredients well. Mix in the baking powder before adding the salt. Set aside.
Beat the egg lightly in a small bowl. Add the melted butter and creamed corn and stir to combine.
Add the wet mixture to the dry and mix until just moistened. Do not overmix. The batter will still have lumps.
Pour evenly into your greased dish. Spread gently with the spatula.
Bake for 15 minutes or until a knife inserted into the middle comes out dry.