Cornbread

Preheat oven to 220C or 200C fan-forced. Brush an 11 x 22cm (base measurement) (1.25L/5-cup) loaf pan with the olive oil to lightly grease. Lightly dust with flour and shake out the excess.

Sift flour 150g (1 cup) plain flour, baking powder 3 1/2 tsp baking powder and salt 1 tsp salt into a bowl. Add the cornmeal 170g (1 cup) cornmeal (polenta) and sugar 1 1/2 tbsp caster sugar. Stir until combined. Make a well in the centre. Add the milk 250ml (1 cup) milk, vegetable oil 60ml (1/4 cup) vegetable oil and egg 1 egg, lightly whisked. Use a wooden spoon to stir until well combined.

Pour the mixture into the prepared pan. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning onto a wire rack. Serve warm or at room temperature drizzled with the honey Honey, to serve.