Corn bread

Mix cornmeal with flour, baking powder, eggs, milk or buttermilk and melted butter, then stop as soon as the dry ingredients are incorporated. Bake in a greased tin at 200 °C until a skewer comes out clean, usually about 20–25 minutes for a shallow square tin; overbaking is a common cause of dryness.

Yes. Heat an ovenproof cast-iron pan with a little butter or oil, pour in the batter and bake at 200 °C for about 20–25 minutes; the hot pan gives the base a crisp, browned crust. Check the centre with a skewer before taking it out.

Let it cool in the tin for at least 10 minutes before cutting, and use a sharp knife. If it still crumbles badly, the recipe may have too much cornmeal for its flour and egg, or it may have been overbaked.

Once completely cool, keep cornbread in an airtight container at room temperature and eat it within two days. Freeze wrapped slices for up to three months; thaw at room temperature, then warm briefly in the oven.

Its crumbly, lightly sweet texture works especially well with chilli, bean dishes, barbecue and hearty soups. Serve it warm with butter, or crumble leftover pieces into cornbread stuffing.

Fine, dry polenta can work in place of cornmeal, but coarse polenta makes a noticeably gritty, crunchy crumb. If yours is coarse, pulse it briefly in a blender or food processor before measuring.

No. Cornbread is usually a baked quick bread made with cornmeal, often alongside wheat flour; corn cake is generally softer and sweeter, and may be cooked as small cakes. Recipes vary, so the names are not always used consistently.