oil to grease
125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
175g/6oz/1 cup cornmeal
2 tsp baking powder
1 tbsp soft brown sugar
½ tsp salt
300ml/½ pint/1¼ cups buttermilk
2 large (US extra-large) eggs, beaten
4 tbsp olive oil
1 Preheat the oven to 200°C/400°F/Gas 6. Oil a 20cm/8in square shallow baking tin.
2 Put the flour in a large bowl with the cornmeal, baking powder, sugar and salt. Make a well in the centre and pour in the buttermilk, beaten eggs and olive oil. Mix together.
3 Pour the mixture into the prepared tin and bake in the oven for 25–30 minutes until firm to the touch or a skewer inserted into the middle comes out clean.
4 Leave in the tin for 5 minutes, then turn out the cornbread and cut into triangles. Serve warm with butter.