Preparation time: 45 min
Makes 1 loaf
Ingredients
300g plain flour
300g coarse polenta
75g golden caster sugar
1 tsp salt
1 tbsp bicarbonate of soda
80g unsalted butter, melted, plus extra for greasing
200ml buttermilk
300ml full-fat milk
2 eggs
Method
1. Put the plain flour, polenta, sugar, salt and bicarbonate of soda into a large bowl and mix well. Put all the remaining ingredients into a large jug, lightly whisk together, then pour into the bowl. Stir together to form a soft batter — be careful not to overwork it.
2. Pour the mixture into a greased 23cm square tin and place in an oven preheated to 200C/gas 6. Bake for 25 min and reduce the oven temperature to 150C/gas 2 and bake for a further 20 min until the cornbread has risen and a skewer inserted in the centre comes out clean. Leave to cool, then cut into slices to serve.
Rosemary Shrager Cookery School, The Corn Exchange, The Pantiles, Royal Tunbridge Wells, Kent (01892 528700; rosemaryshrager.com). The next bread masterclass is on May 10, £215.