Corn Bread

Method

Heat the oven to 200°C and grease a round 23cm baking tin. Warm the milk and butter together until the butter melts, then allow to cool slightly. In a large bowl, whisk the eggs with honey until pale, then stir in the warm milk mixture. In another bowl, combine the cornmeal, flour, salt, baking powder, and black pepper. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Pour the batter into the prepared tin and bake for 25-30 minutes until a skewer inserted in the centre comes out clean. The bread should be golden and slightly springy to the touch. Allow to cool in the tin for 5 minutes before turning out onto a wire rack.