This cake–bread from the American south is usually enjoyed with savoury food, but it is also delicious on its own with a little butter and jam or honey.
200g (7oz/1⅓cups) plain (all-purpose) flour
200g (7oz) fine polenta (cornmeal)
2pinchesbicarbonate of soda (baking soda)
400ml (14fl oz) buttermilk
70g (2½oz) unsalted butter, melted
175g (6oz) cooked corn kernels off the cob
⅓ small green chilli, finely chopped (optional)
Preheat the oven to 190°C (375°F/Gas 5). Butter a square 24cm (9½inch) cake tin and sprinkle with sugar. Combine all the dry ingredients together, then beat together the wet ingredients. Combine the two mixtures without overworking the batter.
Pour the batter into the tin and bake for about 45 minutes until a skewer inserted into the middle comes out clean.