Ingredients
2 tbsps oil
175g cornmeal
125g plain flour
30g sugar
1 tsp bicarbonate of soda
1 tsp baking powder
½ tsp fine salt
300ml buttermilk
1 egg
45g butter, melted
1 jalapeño, halved and finely sliced
3 spring onions, white and green, finely sliced
130g Cheddar
125g frozen sweetcorn, defrosted

Equipment needed
25cm square brownie tin or metal baking dish

Method
Pre-heat the oven to 200c and put the oil in the cake tin and put into the oven.

Sieve the cornmeal, plain flour, sugar, bicarb, baking powder and salt into a large mixing bowl.

Mix together the the buttermilk, egg and butter together in a jug.

Mix together the jalapeño, spring onions and cheese.

Mix the wet ingredients into the dry ingredients.  Add ¾ of the jalapeño mix into the batter along with all of the sweetcorn.  Pour into the cake tin, ideally 25cm but smaller is fine, just remember it will take an extra 5-10 minutes to cook.  Top with the leftover jalapeño mix and put into the oven.

Bake the cornbread for 25-35 minutes until golden depending on the size of your dish.  After 20 minutes, check, the bread should be golden, feel springy and a cocktail stick should come out clean.  Put back in and check at 5 minute intervals.

Serve warm.