Creamed Corn Cornbread

From Martha's book in 2002. This makes a wonderful 18th Century approprate cornbread. I make it at encampments in a dutch oven. If you are not interested in the historic authenticity, use a boxed mix (like Jiffy) for the dry and sugar in place of the maple syrup. Be sure to test your baking dish for fit inside the dutch oven before heating.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 9 squares

Ingredients

• 2  tablespoons  melted butter
• 1  cup all-purpose flour (sift before measuring)
• 3⁄4 cup yellow cornmeal
• 1  tablespoon baking powder
• 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon sea salt
• 1⁄2 cup  whole milk
• 1⁄2 cup sour cream
• 1  egg
• 1⁄4 cup real maple syrup
• 2  cups  creamed corn

Directions

1. Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish.
2. Combine the dry ingredents and stir with a fork to airate. Set the bowl aside.
3. Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn
4. Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough.
5. Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes.
6. Carefully add embers around and on top of the oven and bake at least 30 minutes.
7. Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid.
8. Remove from oven and let cool before serving.