This is a dense and hearty cornbread Baked in a hot frying pan so that it has a crusty finish. Corn gives it added texture. Cut sweet, fresh corn right off the cob, or use canned creamed corn. For variety, fry two or three strips of bacon in the pan, then crumble the bacon into the batter and cook the cornbread in the hot baconfat.

Preheat oven to 220°C/425°F/Gas Mark 7.

Sift dry ingredients together. In a separate bowl, combine eggs, buttermilk and melted butter. Pour liquid ingredients into flour mixture and stir welWVdd corn and mix.

Heat oil or fat in 23- or 25-cm/9- or 10-in cast-iron frying pan, brushing some of the oil up the sides of the pan. When the pan is very hot and the oil is close to smoking, pour the batter in the pan. Immediately remove it from the burner and put it in the oven. Bake until golden brown on top, about 30 minutes. Cut into wedges and serve warm.