Ingredients

• 375g/13oz plain flour
• 225g/8oz cornmeal
• 1 tsp salt
• 4 tsp baking powder
• 110g/4oz sugar
• 480ml/17fl oz milk
• 2 free-range eggs
• 110g/4oz butter
• melted
• plus extra for greasing
• small tin sweetcorn kernels
• drained (or use fresh sweetcorn)

Directions

• Preheat the oven to 200C/400F/Gas 6. Grease 23cm/9in square baking pan with melted butter.
• In a large bowl
• combine all the ingredients together except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter
• then add the sweetcorn.
• Stir to combine thoroughly
• then pour into the prepared baking pan. Bake for about 20 minutes in the top of the oven. (Alternatively
• you can bake these in a muffin tray lined with paper cases.)
• The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.