Avar Corn Bread

Method

Heat the milk gently with the butter until the butter melts, then allow to cool slightly. Whisk together the eggs with the sugar until pale and combined. In a large bowl, combine the cornmeal, flour, baking powder, and salt, then make a well in the centre. Pour the cooled milk mixture and beaten eggs into the well and stir gently until just combined into a thick, pourable batter. Pour into a greased and floured 23cm square baking tin. Bake in a preheated oven at 190°C for 35-40 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes before turning out and serving warm or at room temperature.