Proper Texan corn bread

This is a recipe that I got from a friend who visited from Texas many years ago. It’s great with chilli (essential really) but can also be eaten as a savoury and very light scone.

Texans mess about with that cup of this and half a cup of that nonsense so I had to convert it to English measurements. The English measurements are in old money as it was back in the 70s.

To make the batter you need

4oz plain flour
1 tablespoon of baking powder
4oz of corn (maize) meal or polenta
3 tablespoons of caster sugar
1/2 pint milk
2 medium eggs
2oz of melted butter

Grease and baseline an 8″ square cake tin with greaseproof paper. I leave about half an inch sticking up the sides as it makes for easier removal.

Sift flour, baking powder and salt in to a mixing bowl. Stir in the corn (maize) meal or polenta and the sugar. Make a well in the middle of it and pour in the mixture of eggs, milk and melted butter. Beat well to form a smooth batter and pour into the prepared cake tin.

Bake on 220 C for 25-30 minutes, cool a little, turn out on to a wire rack and, when really cool cut into squares. You should get 9 decent squares from a batch this size. This freezes well and defrosts quickly.

Happy eating!