This very traditional American recipe has added cheese and is delicious with chilli. You can bake it in a 22cm/ 9 inch cake tin or it makes 6-8 muffins. Do not mistake cornmeal (polenta - try the pasta section in your supermarket) for cornflour!
140g/ 5oz plain flour (or strong bread flour - see below)
140g/ 5oz cornmeal (polenta)
2 tbsp sugar
2 rounded tsp baking powder
1/2 tsp salt
250ml/ 8floz milk
60ml/ 2floz ordinary cooking oil
100g/ 3.5oz cheddar, grated
Heat the oven to 200 degrees. Grease a 9 inch deep cake tin or line a muffin tin with 6-8 paper cases.
Stir the flour, cornmeal, baking powder, sugar and salt together in a large bowl.
Mix the eggs, milk and oil and add to the dry mixture.
Stir in the cheese, then pour into the cake tin/ muffin cases.
Bake for 15-20 minutes, until a skewer inserted into the middle comes out clean.
Leave to cool slightly before eating.
Any leftovers can be warmed up by wrapping in foil and heating in the oven for 10 minutes at 180 degrees.
Using bread flour (we discovered by accident!) gives a much denser texture which you may prefer.