• 115 gm (4 oz or 1 stick)  of butter
  • 360 ml (1½ cups) milk
  • 255 gm (9 oz or 1½ cups) course cornmeal
  • 100 gm ( 3½ oz or ½ cup) crumbled palm sugar (jaggery or brown sugar subs)
  • 3 eggs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  1. Preheat oven to 220ºC (425 F). Place an 8-inch cast iron skillet in the oven to preheat.
  2. Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened. 
  3. Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined. 
  4. Oil cast iron skillet or similar and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.