Old Fashioned Cornbread

The house is permeated with the smell of onions and garlic right now. M is stewing a big pot of his wonderful chilli for lunches this week. My mouth is already watering. So I thought I'd whip up a batch of cornbread, the perfect accompaniment to a bowl of chilli. Cornbread is really simple and easy to make and goes well with a wide array of dishes, or a stand-alone for breakfast or a snack. Best served warm with a smear of butter melting into it or spread with jam for breakfast.

1cup/225gr flour
3 tsp baking powder
1/2 tsp salt
1cup/225gr cornmeal (polenta works as well)
1cup/225ml milk
2 eggs, beaten
1/4 cup/60ml honey
1/4 cup/60gr butter, melted

Preheat oven 425/220/gas 7

Sift flour, baking powder and salt into bowl. Stir in cornmeal. Combine eggs, milk, honey and butter in seperate bowl/jug. Pour into dry ingredients. Stir until just combined.

Pour into greased pan. I used 9"x13" but a square pan, sandwich tin or muffin pan work just as well. Bake about 20 minutes or until golden and a skewer comes out clean.
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