My daughter, Jann, lives in the US and shared this recipe for the simplest of cornbreads. Enjoy it with lots of butter and honey, she said. And I did.
- 125 g flour
- 160 g polenta
- a pinch salt
- 1 T baking powder
- 75 g melted
- ½ cup honey
- ¾ cup milk
- 2 lightly beaten
1. Preheat the oven to 200°C. Grease a 20 cm square baking tin with a non-stick cooking spray or butter and line with baking paper.
2. In a large bowl, stir together the flour, polenta, salt and baking powder. Make a well in the centre, then add the butter and honey and stir well.
3. Whisk in the milk and eggs, then pour the batter into the baking tin.
4. Bake for 20 minutes, or until golden and a skewer comes out clean.
Photograph: Toby Murphy
Productions: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen