Cornbread

Shopping list

• 200 g fine cornmeal (polenta)

  Sub
• 150 g plain flour

  Sub
• 50 g caster sugar

  Sub
• 1 tbsp baking powder

  Sub
• 1 tsp salt

  Sub
• 2 piece large eggs — beaten

  Sub
• 240 ml whole milk

  Sub
• 75 g unsalted butter — melted and cooled slightly, plus extra for greasing

  Sub

Step by step

1. 1

   Preheat the oven to 200°C (180°C fan). Grease a 20cm square baking tin or a cast-iron skillet and line with baking parchment if using a tin.

2. 2

   In a large mixing bowl, whisk together the cornmeal, plain flour, caster sugar, baking powder and salt.

3. 3

   In a separate jug, whisk together the beaten eggs, milk and melted butter.

4. 4

   Pour the wet ingredients into the dry ingredients and fold gently with a wooden spoon until just combined. Do not overmix; a few lumps are fine.

5. 5

   Pour the batter into the prepared tin or skillet and smooth the top lightly.

6. 6

   Bake for 20– 25 minutes until golden on top and a skewer inserted into the centre comes out clean.

7. 7

   Allow to cool in the tin for 5 minutes, then turn out onto a wire rack.

8. 8

   Serve warm, cut into squares, with butter or alongside soups and stews.