This corn bread is super moist, not too sweet and not crumbly! It's a Northern style corn bread that's super quick and easy to make. Also see Cornbread Muffins
1. Sold in packets labelled as "Polenta" in Australia.
2. I used a 26cm/10" cast iron skillet. You can use a similar size cake tin or loaf pan.
3. This can be made ahead and reheated in the oven at 180C/350F for around 10 minutes. Turn it out of the skillet otherwise it will have a metallic flavour if you leave it in overnight.