Cornbread with Cheddar, feta and jalapeño

Serves 10-12

Ingredients:

2 small fresh corn cobs, kernels shaved (150g)

140g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tbsp ground cumin

1 tsp cayenne

50g light brown sugar

180g instant polenta

360g soured cream

2 large eggs

135ml olive oil

4 spring onions, roughly chopped

10g coriander leaves, chopped

1 fresh jalapeño chilli, finely chopped

salt and black pepper

Method:

Heat the oven to 170 degree C.

Put a large ovenproof cast-iron saute pan, about 28cm wide, on a high flame and dry fry the kernels until slightly blackened. Remove from the pan and set aside to cool.

Sift the flour, baking powder, bicarbonate of soda, cumin and cayenne into a large bowl. Add the sugar, along with 1 1/2 teaspoons of salt and some grinds of pepper. Stir and set aside.

Put the polenta, soured cream, eggs and 120ml of oil into separate bowl and whisk lightly. Add to the dry ingredients, then fold in the spring onions, coriander, jalapeño and toasted corn until just combined.

Use 1 tablespoon of oil to lightly grease the base and sides of the pan used to toast the corn, then pour in the cornbread mixture and scatter over all the topping ingredients. Bake for about 40-45 minutes, until a skewer comes out clean. Serve the cornbread hot, straight from the oven, or leave to cool for 30 minutes and serve warm or at room temperature the same day.