American cornbread

Turn the oven on at 200 degrees Celcius (392 degrees Fahrenheit) top- and bottom heating.

Grab two bowls, one smaller and one larger. In the smaller bowl, add 1 cup of buttermilk. If you do not have buttermilk at home you can easily make buttermilk by adding 1 tablespoon of lemonjuice to 1 cup of whole milk and wait 30 minutes. I use 3 % lactose free milk.

Mix all of the dry ingredients in the larger bowl.

Melt hard butter until you have 1 cup of melted butter. I melt my butter in the microwave.

Pour the melted butter into the smaller bowl and mix with the buttermilk and then crack in the eggs and mix until combined. Make sure the butter has not warmed up the liquid to much or else your eggs may curdle.

Make a well in the dry ingredients by scooping the dry ingredients up the sides of the bowl with a rubber or silicone spatula.

Add your liquid ingredients to the middle of your well and gently fold the wet and liquid ingredients together. The aim is to get all of the ingredients blended and not add too much air to the batter.

Once all of the ingredients are combined, grease a non-stick muffin pan and pour in your batter. You can also scoop the batter with a spoon.

When your oven is up to temperature, put your muffin pan on a baking rack in the middle of the oven and set a timer for 12 minutes. After 12 minutes, switch from top- and bottom heating to convection setting+overhead grill for 3 minutes to get the top nice and crispy.

Once the 12+3 minutes has passed, take the tray out of the oven and let rest for approximately 10 minutes. Best served freshly baked. Enjoy!