Bacon and cheese skillet cornbread

Combine the polenta and buttermilk in a large bowl. Cover with plastic wrap and set aside at room temperature, stirring occasionally, for 6 hours (or overnight in the fridge) to soften.

Cook bacon in a small non-stick frying pan for 5-8 minutes until crisp. Use a slotted spoon to transfer bacon to a bowl. Set aside to cool. Pour the bacon fat into a jug (you'll need 2 tbs).

Preheat the oven to 180C/160C fan forced. Place corn on a plate lined with paper towel to drain excess moisture and set aside. Combine bacon, shallot and 1 cup of the cheddar in a bowl.

Add the corn kernels, flour, salt, butter, eggs and remaining cheddar to the polenta mixture. Use a wooden spoon to stir until the ingredients are just combined (do not overbeat).

Heat bacon fat in a 6.5cm-deep, 19cm (base) 2L (8-cup-capacity) ovenproof frying pan over medium heat. Remove from heat. Immediately add cornbread mixture to the pan. Bake for 30 minutes.

Remove from oven and sprinkle with bacon mixture. Bake for a further 15 minutes or until a skewer inserted into the centre comes out clean and the cheese has melted and bacon is golden and crisp.