Cornbread batter is naturally thicker than a cake batter but pourable — more like a thick pancake batter. If it seems a little thin, don't worry, it firms up beautifully in the oven; the tin size makes more difference to the final texture than the batter thickness.

A slightly denser, more satisfying crumb is characteristic of gluten-free cornbread — it's not a fault. If you'd like it lighter, make sure your raising agent is fresh and avoid overmixing once it's combined.

Yes, quite a bit. A cast iron skillet gives the classic crisp edges and quicker bake; a standard baking tin works fine too but may need a few extra minutes. Whatever you use, a well-greased tin helps it release cleanly.

Insert a skewer or thin knife into the centre — it should come out clean or with just a few moist crumbs, not wet batter. The top should also spring back lightly when pressed.

This usually means the oven is running a touch hot, or the tin is on too high a shelf. Loosely tent the top with foil for the remaining bake time and move to a middle shelf next time.

Yes — our cornbread premix is a great base for both directions. Stir in a tablespoon or two of honey or a pinch more sugar for sweet; add chopped chilli, cheese, or herbs for savoury.

Cornbread dries out faster than yeasted bread, so wrap it tightly once cool and keep at room temperature for up to 2 days, or freeze in slices for longer storage. A quick 10-second warm-up in the microwave restores softness.