Ingredients
- 375g plain flour
- 225g cornmeal (polenta worked fine)
- 1 tsp salt
- 4 tsp baking powder
- 50g sugar (cut down from 110g in original recipe, but could leave out altogether)
- 480ml milk
- 2 free-range eggs
- 110g butter, melted, plus extra for greasing
- (Added some hot sauce to good effect)
Preparation method
- Preheat the oven to 200C/400F/Gas 6.
- Grease 23cm/9in square baking pan with melted butter.Alternatively, you can bake these in a muffin tray lined with paper cases.
- In a large bowl, combine all the ingredients.
- Mix until you have the consistency of a sponge cake batter.
- Pour into the prepared baking pan.
- Bake for about 20 minutes in the top of the oven. (Needed 30 mins). The cornbread is ready when it has a golden colour and is springy to the touch.
- Allow to cool slightly before cutting.
Adapted from: http://www.bbc.co.uk/food/recipes/cornbread_86386
