Step 1

Preheat the oven to 200°C/390°F (without fan).

Step 2

Grease a cast-iron skillet (26 cm/10.5 inch) with butter or non-stick baking spray. (See Kitchen Notes below for using other pans.)

Step 3

In a large bowl, mix together the cornmeal (or polenta), flour, sugar, salt and baking powder.

Step 4

In a measuring jug, whisk together the milk and egg.

Step 5

Pour the milk mixture into the bowl of dry ingredients.

Step 6

Lightly mix until everything is just combined.

Step 7

Last, mix through the melted butter.

Step 8

Pour the mixture into the prepared skillet (or cake pan).

Step 9

Bake for 20 to 25 minutes, or until the top of the cornbread is lightly golden.

Step 10

Serve warm, but allow the cornbread to rest for about 5-10 minutes before serving (not crucial, but the cornbread will be very soft if served straight from the oven).