Look for Italian polenta and make sure you buy coarse polenta and not the instant packets. Cornbread is traditionally made in a cast iron skillet however here is a recipe to make it in a loaf tin.

1. Preheat the oven to 180°C/gas mark 4.

2. Grease a large loaf tin and dust with a coating of polenta.

3. In a large bowl, mix together the polenta, flour, baking powder, salt and sugar.

4. Whisk together the buttermilk, eggs and melted butter before combining well with the dry ingredients.

5. Pour the batter into the loaf tin then sprinkle over a little more polenta. Bake in the oven for approximately 20 min until a skewer inserted into the middle comes out clean.

TIPS:
Traditionalists would make the bread with 100% cornmeal which gives it a denser consistency.
There are many variations of cornbread in the US: a savoury version is preferred in the south while the northern version is generally much sweeter. Adjust the amount of sugar in the recipe until you find the perfect sweetness for you. Jalapenos can be added to cornbread for an extra kick and sun-dried tomatoes would also work nicely.