Cornbread

Method

Preheat the oven to 200°C and grease a 20cm square baking tin or 23cm round cake tin with butter. Whisk together the cornmeal, flour, baking powder, salt and sugar in a large bowl. In a separate bowl, beat the eggs and whisk in the milk and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix as some lumps are desirable for texture. Pour the batter into the prepared tin and bake for 20-25 minutes until golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes before turning out onto a wire rack.