Cornbread

• butter↗50g g

  plus extra for greasing

• small onion↗1

  finely chopped

• fine cornmeal↗225g g
• plain flour↗140g g
• sugar↗1 tbsp tbsp
• baking powder↗2 tsp tsp
• salt↗1 ½ tsp tsp
• cartons buttermilk↗2 x 284ml ml

  (or same quantity semi-skimmed milk with a squeeze of lemon juice)

• eggs↗2

Step-by-step instructions

1. 1

   Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.

2. 2

   Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.

3. 3

   Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.