Melt then cool 55g of butter (leave on one side for 25 mins or so) Put in a mixing bowl and mix together: 125g of plain flour 125g of instant polenta (either the 2/3 mins or 5 mins cooking variety) 25g of sugar 1 11g sachet of baking powder 3/4 teaspoon salt In another bowl, beat together: 2 large eggs with 250ml of full-fat milk and the melted butter Pre-heat the oven to 200C Grease with margarine a 25cm across square deep metal oven tray Add the egg mixture into the contents of the mixing bowl and stir the batter until it's evenly moistened. Pour it into the greased tray and spread level. Put the tray into the oven and bake until the cornbread is browned. It should spring back when lightly pressed in the centre, and has begun to pull away from the pan sides – from 20 to 25 minutes. Leave it to cool for 15/20 mins in the tray before removing it.