Chilli cheese cornbread

Moist, crumbly, a delicous mix of savoury and sweet, with a good poke of chilli. Excellent with tomato soup. Or toasted for brunch with some crushed avocado and a fried egg. Eat it up quickly as it won’t keep for long.

• 40g butter
• 1 small onion, finely chopped
• 120g coarse cornmeal or polenta
• 75g plain flour (or GF plain flour if you like)
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• 75ml plain yogurt
• 75ml milk
• 2 eggs, beaten
• 1 red chilli, finely chopped
• 75g strong cheddar, grated
• 1 small tin sweetcorn, drained

You can adapt this recipe easily to suit your tastes or what you have in stock. Take out the chilli, cheese or onion (just melt the butter and add it alone). Add chilli flakes, chopped ham, diced chorizo, pinch of smoked paprika, fresh herbs (chives or coriander work really well).

1. Pre-heat oven to 180C fan (200C). Line a baking tin or loaf tin
2. Melt butter and cook onions on a low heat until completely soft
3. Tip all dry ingredients into large bowl, mix and make a well in the middle
4. In a jug or another bowl, whisk together the yogurt, milk and eggs
5. Pour this into the dip in the dry ingredients and stir together until smooth
6. Add the chilli, cheese, cooked onions, butter and sweetcorn. Season with salt and stir together
7. Spoon into the tin and bake for 35 mins until golden on top and cooked through
8. When you take it out of the oven, leave in the tin for a couple of mins and then turn out
9. Cut into slices or triangles to serve