¾ stick (3 ounces) unsalted butter, melted 1¼ cups yellow cornmeal, preferably some stone-ground ¾ cup all-purpose flour 1 tablespoon sugar 4 teaspoons baking powder ½ teaspoon salt 1 cup milk 1 egg, beaten 1 8-ounce can corn ¼ cup medium or hot salsa, or more to taste
Preheat the oven to 450°F. Rub a tablespoon of the butter around a 9-inch cake pan and place in the oven for 2 minutes before you add the mixture to it. Mix the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center, and add the remaining butter, milk, and egg. Stir a little, then add the corn and the salsa and stir until combined. If the mixture seems stiff, add another tablespoon or two of milk. Pour into the hot pan. Bake 30–35 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Remove the cornbread from the oven and let it stand 15 minutes before serving. Makes one 9-inch-square pan.