To begin, preheat your oven to 220°C (200°C fan) or 425°F. Place a small oven safe skillet or 8-inch baking dish inside to warm. Lightly grease it with butter once hot. Heating the pan beforehand creates a crisp base.

In a large mixing bowl, whisk together the cornmeal, plain flour, sugar, salt, baking powder, and baking soda. Make sure all dry components are fully incorporated to ensure even rise and texture.

In a separate bowl or jug, stir together the buttermilk, beaten egg, and melted butter. Ensure the buttermilk is not cold to avoid solidifying the butter. Whisk gently until smooth.

Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the ingredients are combined. Avoid over mixing to keep the texture light and tender.

Carefully remove the hot skillet or baking dish from the oven. Add a small knob of butter if desired and swirl to coat the base. Pour the batter in immediately, spreading it evenly with a spatula.

Place the skillet back in the oven. Bake for 18 to 22 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. The edges should look slightly crisp and pull away from the pan.

Allow the cornbread to cool in the pan for at least 10 minutes. This helps it set and makes slicing easier. Resting also deepens the flavour.

Cut into squares or wedges. Serve warm for best texture. If using a skillet, slice directly from the pan for a rustic touch.

To personalise your cornbread, stir in 60g of grated cheddar, chopped spring onions, or diced jalapeños before baking. These additions bring a savoury twist without compromising authenticity.

Cornbread pairs beautifully with chilli, stews, or a pat of honeyed butter. For brunch, try it alongside eggs or bacon. Present on a wooden board or cast iron dish to showcase its rustic charm.