Corn bread is very versatile – it can be enjoyed with maple syrup and bacon or some refried chilli beans. When it is straight from the oven, I just eat it straight with salted butter. The cornbread can be cooked in a round baking tin if you don't have the right frypan.
Frank Camorra's cornbread makes a versatile sponge for mopping up all kinds of goodies. Photo: Marcel Aucar
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1 cup cornmeal
1 cup plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup butter, melted
2 eggs, beaten
2 tbsp brown sugar
4 green onions, chopped
Preheat oven to 180.
Grease a small heavy frypan and place a small circle of baking paper in the bottom.
Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl.
Mix buttermilk and melted butter in a separate bowl; gradually stir into the cornmeal mixture to make a batter.
Mix eggs and sugar into the batter. Fold green onions through the batter and pour into the prepared frypan.
Bake until a knife inserted into the centre comes out clean, about 25 minutes.
Cool in the pan for 10 minutes before removing to cool on a wire rack.