Skillet Cornbread

Put 20 g of butter in a 25 cm cast-iron skillet and set it in the oven while it heats to 220 C. Melt the rest of the butter.

Whisk cornmeal, all purpose flour, sugar, baking powder, baking soda and salt. In another bowl whisk eggs, buttermilk and the melted butter, then stir into the dry mix until just combined.

Carefully take out hot buttered skillet, swirl the butter and pour in cornbread batter; it should sizzle. Bake until golden and a toothpick in the centre comes out clean.

Cool baked cornbread in the skillet for 5 minutes, then cut into wedges and serve warm.