small tin sweetcorn kernels, drained (or use fresh sweetcorn)
375g/13oz plain flour
225g/8oz cornmeal (also known as fine polenta)
4 tsp baking powder (use gluten-free baking powder if needed)
1 tsp salt
110g/4oz sugar
110g/4oz butter, melted, plus extra for greasing
2 free-range eggs
480ml/17fl oz milk (any type)