How to make cornbread – recipe | Felicity Cloake's masterclass

While it’s ideal for mopping up chilli and soup, this Southern US staple can be made substantial enough for a main meal with a few simple additions

Like banana bread, a rather less ancient North American creation, cornbread isn’t a loaf in the conventional sense. Though it’s perfect for soaking up chilli, brothy bean soups and the like, it’s actually substantial enough to be the main event, rather than something you might reach for to mop the plate after it. (It’s also gluten-free, should that be a consideration.)

200g coarse cornmeal, or polenta, preferably stoneground240ml buttermilk (see step 3)2 tbsp bacon grease, or butter or oil½ tsp salt 2 eggs, beaten1 tsp baking powder ¼ tsp bicarbonate of soda 2 tsp soft light brown sugar (optional)

The best, most flavourful cornmeal is stoneground but, depending on where you’re based, it may not be that easy to find, so you may have to compromise on the stoneground element of things. Coarse cornmeal is often found in the world food sections of larger supermarkets, usually from Caribbean brands, but if you do see stoneground polenta, grab that.

Either way, you can enhance the flavour of your cornmeal by toasting it before use. Put a large, dry frying pan on a medium-high flame and, when it’s hot, add the cornmeal and toast, shaking constantly so it doesn’t catch and burn, until fragrant but not browned; this should take only a couple of minutes.