This is our version of the southern American classic and it has featured on our all-day menu – fried and served with chipotle butter, lime and fresh coriander – since our first day of trading. We’ve used it to make French toast for brunch and have turned it into a Latin American inspired breakfast dish for the restaurant avocado, curd cheese, fried egg, mojo verde., It is the same basic bread recipe for all dishes and will r main a fixture on our menus as it is truly delicious. If you want to spice it up a bit, try adding some jalapeño chilli instead of the spring onions. It is delicious served warm with chipotle butter and will last in the fridge for up to 3 days.

Makes 1 loaf

• 60g butter, melted
• 3 eggs
• 400ml whole milk
• 170g instant polenta
• 80g strong white bread flour
• 1 tbsp caster sugar
• 1 tbsp baking powder
• ½ tsp fine sea salt
• 3 jalapenos, thinly sliced
• 150g tinned sweetcorn kernels

Preheat the oven to 220°C and line a 23 × 13 × 7cm loaf tin with baking paper. Pour the melted butter into a large bowl and add the eggs, whisking to combine, then whisk in the milk. Sift the polenta, bread flour, caster sugar, baking powder and salt into a separate large bowl and mix to combine. Add the wet ingredients and mix carefully until there are no dry bits, being careful not to overwork the batter. Mix in the jalapenos, and sweetcorn kernels and stir to combine. Pour into the prepared loaf tin and leave to rest for 10 minutes, then place in the oven. After 10 minutes reduce the oven temperature to 200°C and bake for a further 20–25 minutes, or until a skewer inserted into the centre comes out clean. When the cornbread is ready, remove it from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack