Packed with cheese, corn, spring onions and jalapeños for a little spicy kick, this cornbread is deeeelicious warm, spread with a little butter and tomato relish (and incredibly hard to stop eating).

Ingredients

• kernels from 1 corn cob
• 2 free-range eggs
• 1 cup milk + 3 tablespoons
• 115g butter, melted
• 185g plain flour
• ½ cup polenta (cornmeal)
• 1 tablespoon sugar
• ½ teaspoon paprika
• 1 tablespoon baking powder
• ½ teaspoon salt
• 150g tasty cheese, grated
• 1 cup sliced spring onions
• 1-2 tablespoons chopped jalapeños (fresh or pickled from a jar)

Preparation

1. Preheat oven to 200°C. Bring a full kettle of water to the boil. Grease a 20-25cm baking dish with butter or oil.
2. Place corn kernels is a heatproof bowl or pot and cover with boiling water, leave for 5 minutes until bright yellow, then drain.
3. In a large bowl, whisk eggs, milk and butter.
4. Into another bowl sift flour, then stir in polenta, sugar, paprika, baking powder and salt.
5. Tip flour mixture into egg mixture, along with corn, cheese (reserve ½ cup for topping), spring onions and jalapeños. Season with pepper and stir until just combined, being careful not to overmix.
6. Spoon batter into greased dish and sprinkle with remaining ½ cup grated cheese. Bake for about 30 minutes until a knife inserted into the centre comes out clean. Allow to cool in the dish for 10 minutes before cutting.