Jalapeno Cornbread

Preheat oven to 190°C. Brush a 6cm-deep, 20 x 9cm (base measurement) loaf pan with oil to grease. Line the base and sides with non-stick baking paper.

Sift together the flour and baking powder into a large bowl. Stir in the polenta and salt. Make a well in the centre.

Combine the egg, buttermilk and extra oil in a large jug. Gradually add to the polenta mixture, stirring until smooth. Stir in the corn, chilli and three-quarters of the cheddar.

Pour the mixture into the prepared pan. Sprinkle with the remaining cheddar. Bake for 35 minutes or until a metal skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack. Cut into slices and serve.