Makes one cornbread, or enough for 20 pieces
Heat the oven to 190C/375F/gas mark 5. Sift together 180g coarse yellow cornmeal (aka polenta), 125g plain flour, a teaspoon of baking powder, a quarter-teaspoon of bicarbonate of soda, half a teaspoon of salt and 125g caster sugar. In a bowl, beat 300ml buttermilk, two eggs, four tablespoons of flavourless oil, two tablespoons of cooled melted butter and the zest of half an unwaxed lemon. Fold the dry ingredients into the wet ones, until just combined (don’t overmix), then add 200g fresh blueberries. Melt a little butter in a cast-iron oven-proof pan, swirl to coat, then pour in the batter. Bake for 20-25 minutes, until golden on top and a skewer comes out clean. Leave to cool in the pan for 15 minutes, and serve warm or cold.Photo Credits: Thinkstock
