Cornbread

Step 1
Preheat the oven to 180°C.

Step 2
Combine the milk and lemon juice in a jug and allow to stand for 4-5 minutes to curdle.

Step 3
In a large bowl, combine the polenta, flour, salt, sugar and chilli flakes, if using.

Step 4
Cut the sweetcorn kernels off the cobs into a bowl, you should have about 250g.

Step 5
Melt the butter in a medium ovenproof frypan over low heat. Turn off the heat.

Step 6
Whisk the egg in a small bowl, then whisk in the curdled milk. Pour this into the flour mixture, stirring to combine, then add the melted butter and keep stirring until the butter is completely incorporated.

Step 7
Add the sweetcorn kernels and stir gently to combine, then pour the thick batter into the frypan.

Step 8
Transfer to the oven and bake for 30 minutes or until the cornbread is golden and springy to the touch.

Step 9
Serve warm. Any leftovers can be toasted and slathered with more butter.