Best eaten warm from the oven with a tomato based dish like chilli.
150g cornmeal (use a very fine polenta or maize meal flour. Coarse polenta is too gritty)
2 tbsp caster sugar
125g plain flour
2 tsp baking powder
half tsp bicarb of soda
half tsp salt
1 egg, lightly beaten
250ml buttermilk (or plain yoghurt slightly thinned with milk)
60g melted butter
1. preheat oven to 210 deg C
2. Grease and line an 8 inch square tin
3. Put corn meal, sugar, sifted flour, baking powder, bicarb and salt in a bowl and mix.
3. Combine egg, buttermilk and melted butter in a jug. Stir quickly into dry ingredients until they are just moistened. Do not over mix.
4. Pour into tin, smooth top, and bake 20-25 mins until golden. Test with skewer.
5. Allow to sit 10mins, then cut in squares and serve warm.
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