Corn soda bread

Ingredients:

• 3 tbsp (45 g) butter, melted, plus extra for greasing the pan
• 1 cup heavy cream
• 1/4 cup sugar
• 2 large eggs
• 2 cups of milk
• 1 tbsp plus 1.5 tsp white spirit vinegar
• 1 cup fine cornmeal
• 3/4 cup premium flour
• 2 tsp baking powder
• 1/2 teaspoon of baking soda

Preparation:

1. Preheat oven to 350°F (177°C). Grease a 20cm square baking pan at least 2 inches deep with butter. Place the greased pan in the oven while you knead the dough.
2. In a small bowl, whisk the heavy cream with 1 teaspoon sugar and 1/2 teaspoon salt.
3. In a large bowl, whisk the eggs with the melted butter until smooth. Add the milk, vinegar, remaining sugar, and 1 teaspoon of salt. Whisk until smooth. In a medium bowl, whisk together the cornflour, flour, baking powder, and baking soda.
   
   Add the flour mixture to the egg mixture and mix until combined.
4. Pour the batter into a preheated pan. Then slowly pour the cream mixture into the center (about 2.5 cm from the edge). Do not stir the cream into the batter.
5. Bake until the top of the cornbread is lightly browned and a toothpick inserted near the edge (not the center) comes out clean, about 50 minutes. Serve warm.