Cornbread

Preparation

1. Preheat the oven to 200 °C (conventional) and grease a square tin (about 20 x 20 cm) or a round tin of about 23 cm well.
2. Whisk the milk, melted butter and egg together in a large bowl.
3. Add the cornmeal, flour, sugar, baking powder and salt all at once and stir only until the flour is moistened; the batter may stay lumpy.
4. Pour the batter into the tin and smooth the top. Bake for 20 to 25 minutes, until the surface is golden brown and a skewer comes out clean.
5. Leave to cool in the tin for about 15 minutes, then cut into 9 pieces and serve warm with butter and honey.

Drink with it

• Mellow whisky · excellent match

  Bourbon, neat or with a little water

  Corn is the foundation of bourbon; vanilla and caramel from the cask meet the sweet crust and the honey butter.

  Whisky with food: cheese, chocolate, and savory dishes ↗

• White wine · good match

  Lightly oaked Chardonnay

  Buttery fullness and a touch of vanilla from the barrel mirror the butter and corn, while the acidity keeps the bread light.

  Which wine pairs with food? A simple approach to choosing ↗

• Dark beer · good match

  Brown ale or dark lager, only lightly chilled

  Malty roasted notes and caramel suit the golden crust, and the fizz lifts the butter off the palate.

  Which beer goes with food? More than just pils with barbecue ↗

• Spiced rum · good match

  Spiced rum, neat or on ice

  Vanilla and caramel in the rum pick up the honey and the crust, but add extra sweetness.

  What is spiced rum? Pay attention to the legal designation ↗