Ultimate Fluffy Cornbread

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 Set oven to 450 degrees F. Butter a 9-inch round cake pan. Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot. Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt. 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. Pour the batter into the HOT cake pan. Bake for 30-35 minutes or until cornbread is golden brown and tests done. Let stand for 15 minutes before serving.