Cornbread

Cornbread is the golden, crumbly pride of the American South – its secret is a good hot, preheated pan that gives it a crisp crust.

1. Preheat the oven to 200 °C, and put a cast-iron pan or smaller tray inside with half of the butter, so the dish and the fat heat through well.

2. In a bowl mix the cornmeal with the wheat flour, the baking powder, the sugar and the salt.

3. In another bowl beat the eggs with the milk and the remaining, melted butter.

4. Pour the wet mixture into the dry, and mix quickly, just until it comes together – if you overmix it, it turns dense.

5. Pour the batter into the hot, greased dish – you should hear it sizzle, this gives the crisp bottom crust.

6. Bake for 20-25 minutes, until the top is golden and a toothpick inserted comes out clean. Serve warm, with butter.

Tip: The preheated, hot pan is the secret of the characteristic crisp bottom crust – it is excellent alongside roasts.