Pre-heat oven to 200℃

Either line a 9"x9" baking pan or lightly grease and dust with flour.

In a large bowl mix all of the dry ingredients.

Melt the butter and let cool slightly before adding to the rest of the liquid ingredients - you don't want the hot butter to scramble the eggs!

Mix the buttermilk, honey and eggs and mix well.

When the butter has cooled add to the wet ingredients.

Make a well in the centre of the dry ingredients and pour in the wet ingredients.

Do not over mix. The batter can be slightly lumpy.

Add the drained can of sweetcorn and mix well.

Pour the mixture into the prepared pan.

Bake in the centre of a preheated oven for 20-25 minutes.

The cornbread is done when a toothpick inserted into the middle comes out clean.

For a slightly moister cornbread you can poke small holes in the top and spread with butter.

Let the cornbread cool for at least 10 minutes before cutting and cool completely before serving.

Enjoy!