Ingredients

makes one 8-inch-square 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

　　

Step 1

Preheat the oven to 425°F. Brush an 8-inch-square baking pan with butter. Set aside.

　　

Step 2

Combine the flour, cornmeal, baking powder, and salt in a medium mixing bowl.

　　

Step 3

Whisk together the milk, sour cream, egg, sugar, and butter in a small bowl. Stir in the creamed corn. Fold the wet ingredients into the dry ingredients until well combined.

　　

Step 4

Pour the batter into the prepared pan; bake until set and golden brown, about 30 minutes. Cool slightly on a wire rack before cutting into squares.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.