Nutmeg cornbread

Directions

1. Cream together the butter and sugar in a bowl until light and fluffy.

2. In a separate bowl whisk together the eggs and milk until thoroughly combined then add a few gratings of nutmeg (to taste). Add the egg mix, a little at a time, to the creamed mixture, beating thoroughly to combine.

3. In a separate bowl combine the cornmeal, flour, baking powder and salt. Add this mix, a little at a time, to the wet ingredients, beating thoroughly to combine after each addition. Mix thoroughly until you have a smooth batter. Now grease and flour two 500g loaf tins. Divide the batter equally between then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until cooked through (they should be golden brown on top and a toothpick inserted into the center emerge cleanly).

4. Remove from the oven and allow to cool in the pan for 10 minutes then turn out onto a wire rack and allow to cool completely before serving.

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