Chilli corn bread

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Grease a 1 litre loaf tin with butter, then dust with the extra cornmeal/polenta. In a medium bowl, mix the dry ingredients and make a well in the centre.
2. In another bowl, whisk the eggs with the buttermilk, milk and butter, then pour into the well in the dry ingredients and mix. Stir in the chilli, then scoop into the tin. Bake for 40-45 minutes until golden and starting to come away from the sides of the tin. Serve warm.