Cornbread

10–12

prepPreheat oven to 220°C / 425°F
prepPlace 26 cm / 10" cast iron skillet in oven
3/4 cup / 90 g yellow cornmeal, medium grind	Mix dry ingredients	Fold wet into dry	Coat skillet with butter, pour batter	Bake 190°C / 375°F, 25–30 min until golden	Cool 15 min in skillet, turn out
1 1/2 cups / 180 g all-purpose flour
1 tbsp baking powder
1/2 cup / 100 g white sugar
1/4 tsp salt
1 cup / 240 ml canned creamed corn	Mix wet ingredients
1/2 cup / 125 g melted butter, unsalted
2 eggs, lightly whisked
3/4 cup / 180 ml milk
1–2 tbsp melted butter, for greasing

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