Corn bread is not a typical French recipe but we brought this recipe back from a trip in Louisiana years ago where we met with quite a few francophone Cajuns so it feels a little French anyway! And these corn bread are made with so much butter that it could well be a French recipe!

Only 7 ingredients, it’s really easy to make and delicious. I’m giving the recipe for plain corn bread but you can add anything you want to it. I like adding cheddar and chives or sundried tomato and green onions for example.  I’m using 3.25% milk but the recipe can be done with buttermilk.

They’re quite dense and are best served toasted with extra butter. Because they’re a little bit sweet and salty, they’re very versatile and I like making them for breakfast either with eggs benny or with blueberry, strawberry or fig jam depending on the mood!

Place all the dry ingredients (cornmeal, flour, baking powder, sugar, salt, pepper) in a large bowl or the bowl of a stand mixer and mix with a spatula.

Add the eggs and milk and mix with a spatula (or paddle if using a stand mixer.)

Finally, add the butter and stir it in until it's fully incorporated (about 1 minute with the paddle of your stand mixer or as long as necessary with a spatula).

Pre-heat your oven to 350F.

If you're making buns, put 110g of batter into muffin moulds for each bun and bake for 25 minutes or until golden. If you're making a loaf or larger pan, increase the cooking time by at least 5 minutes for a 550g loaf.

Serve warm or freeze for later use. These corn breads will keep for a couple of days at room temperature, a week in the fridge and months in the freezer, don't be afraid to make a big batch!