My favorite recipe comes from mama cherri's soul in a bowl cookbook: 225 gr. butter, 225 gr. plain flour, 225 gr. yellow corn meal, 1 tablespoon baking power, 1 teaspoon salt, 125 gr. caster sugar (optional but better if you add it, cornbread should be a little sweet), 2 large eggs, 475 ml milk (preferably full fat but semi skimmed is also good) - Set the oven to 180 C. Put the butter in a 23 cm round or square baking tin and place in the hot oven to melt (I just melt mine in the microwave), Remove once melted. Combine all the dry ingredients in a bowl and make a well in the center. Add the eggs, milk and melted butter, stir with a wooden spoon, working fast so the butter doesn't harden. Pour the mixture into the warm baking tin, place in the oven and bake for35-40 minutes until risen and golden brown. Serve immediately - with butter (and jam or honey).
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