I grew up loving cornmeal! Cornmeal has an earthy and sweet taste and when combined with butter it gives a rich yet delicate texture. Sounds dreamy, doesn’t it! I created this recipe by using only a few pantry staples, butter, milk, salt, a pinch of sugar and of course cornmeal. Sweet or savoury? It’s really up to you!

200g fine cornmeal

40g melted butter

10g milk, room temp

A pinch of sugar, and two pinches of salt

Water, lukewarm

Put the cornmeal, salt and sugar into a large mixing bowl. Make a well in the centre and add the melted butter into the middle. Mix well and the pour the milk. Add water and stir until you have a smooth, fine texture (very similar to a pancake batter). You need approximately 270g of lukewarm water, if your mix looks too thick you can add a little more water. The batter can be left aside for up to one hour.

Heat a large nonstick pan over a high heat, then wipe it with oiled kitchen paper (I used rapeseed oil). Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Leave to cook, undisturbed, for at least 30 secs. The cakes should turn golden underneath after about 30 secs and will be ready to turn. Repeat once or twice, taking care not to crowd the cooking surface. If your pan gets too hot, turn heat down to medium high. Remove cakes to a plate and cover with a kitchen towel to keep them warm and moist until all the batter is cooked and you are ready to eat them!