50g butter, plus extra for greasing
225g fine cornmeal
140g plain flour
1 tbsp sugar
2 tsp baking powder
1.5 tsp salt
560ml buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
2 eggs
Heat oven to 210C. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan.
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 melted butter. Pour over the dry ingredients and mix together until just combined and you have a batter.
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.