Spiced cheese cornbread

Method

1. Preheat the oven to 200°C.
2. Heat the oil in a frying pan, add the onion and finely chopped chilli and cook for 5–6 minutes without colouring, stirring every so often. Add the chopped corn kernels and cook, stirring, for another 3–4 minutes. Remove from the heat and leave to cool.
3. In a bowl, mix the eggs with the cornmeal or polenta, milk, flour, a little salt and pepper and three-quarters of the grated cheese. Beat until well combined before stirring in the cooled onion mixture.
4. Brush a loaf tin or 22 cm round cake tin with olive oil, line the base with a cut-out piece of greaseproof paper and pour in the cornbread mixture. Scatter the sliced chilli over the top and bake for 20 minutes. Remove from the oven and scatter over the remaining cheese before returning to the oven and cooking for a further 10 minutes.
5. Leave to rest for 10 minutes in the tin before turning out onto a serving dish. Serve warm.