Adyghe Cornbread

Method

Heat the oven to 200C and grease a round 23cm cake tin or cast iron skillet with butter. Warm the milk gently and whisk together the eggs with softened butter until creamy. In a large bowl, combine the cornmeal, plain flour, baking powder and salt. Pour the warm milk into the egg mixture and stir well, then fold into the dry ingredients until smooth. Fold through the grated cheese and chopped fresh herbs. Pour the batter into the prepared tin and bake for 30-35 minutes until golden brown and a skewer inserted in the centre comes out clean. Allow to cool slightly before turning out and serving warm with butter or alongside stews and meat dishes.