• 100 g butter, melted, plus 25g unmelted for greasing
  • 375 g plain flour
  • 225 g cornmeal
  • 1 tblsp salt
  • 4 tblsp baking powder
  • 100 g sugar
  • 400 ml milk
  • 200 ml buttermilk (see tip)
  • 2 eggs
  • 50 g margarine


  • Preheat the oven to 200?C/400?F/gas mark 6.
  • Grease a 23cm square loaf tin.
  • In a large bowl, combine all the ingredients together. Mix until you have the consistency of a sponge cake batter, then pour into the prepared loaf tin. Bake for about 20 minutes in the top of the oven.
  • The corn bread is ready when it is golden and springy to the touch. Cover with a cloth immediately to prevent the bread from becoming hard while cooling.
  • ED’S TIP: If you don’t have buttermilk, just increase the milk to 475ml.


Recipe taken from The Best Of British, published by Kyle Cathie Ltd, out now.