This makes quite a small cornbread, more than enough for two – I used half quantities of the recipe I found, so if you wish to make a larger
amount, just double the quantities! Mix together 90g polenta, 60g plain flour, 1 Tbs brown sugar, 1 tsp baking powder and a pinch salt then add
150ml milk, 30g melted butter and an egg. Beat well until you have a nice smooth batter then add 130g grated cheddar and a chopped red chilli.
Grease a small loaf tin, pour in the batter and bake in a 200°C oven for 25 minutes, until golden.