This mixture is quite wet, but it works very well. Line a medium baking tin with parchment paper and grease with oil/butter. Sift the flour, polenta, salt, baking powder, caster sugar into a mixing bowl.

In a separate bowl, mix the buttermilk, milk, whole eggs and egg yolks with 250g of melted butter and whisk. Blitz the chilli in a blender, or chop it finely. Chop the coriander and the spring onion and add the chilli.

Mix all the wet ingredients with the dry and fold in the fresh ingredients at the end. Pour the mixture into a baking tin, leaving an inch for it to rise. Bake in oven at 180 degrees Celsius/gas 4 for 40 minutes . Let the cornbread cool down a bit before cutting, and then serve straight away.