Beth’s cornbread

Method

• Heat your over to 220c
• Place the pan into the oven for 10 minutes
• While the pan is heating, mix all the ingredients together, apart from 30g of the beef dripping/butter.
• Remove the pan from the oven and add the remaining dripping (being careful it may spit)
• Add the batter and return to the oven and cook for 20 minutes.
• Turn out onto a cooling rack.
• This is best eaten within 1 one hour.

I sometime bush the corn bread with honey when I first turn it onto the cooling rack. I have not told Beth I do this, because she asks for the recipe back!