1. To make the cornbread, set the oven to 180C. Line a 20 x 20cm tin with baking paper.
2. In a pot melt the butter. Whisk in the milk and egg. Add the cornmeal, sugar, flour, baking powder and salt, stirring until well combined. Pour into the tin and smooth the top. Bake for 25 minutes. Serve warm. 

Try this recipe out with Angela's Chargrilled vegetables with anchovies and chilli.