Mexican bread

Makes 1 regular loaf or 2-3 mini loaves Preparation time 15 minutes Baking time 30-45 minutes

I can’t get enough of this tasty corn bread. It’s wonderfully moist but doesn’t crumble as much as many other corn breads do. It remains fresh for at least two days if stored in the fridge, and makes for a great breakfast with an egg – or serve it any time of day with guacamole or butter.

You need

• 1 cup (250ml) polenta • 1 cup (250ml or 130g) cake flour • 1 tablespoon (15ml) baking powder • 1 teaspoon (5ml) salt • ½ teaspoon (2,5ml) bicarbonate of soda • 2 eggs • 1 cup (250ml) buttermilk • ½ cup (125ml) olive oil • 1 cup (250ml) grated Cheddar • 1 tin (410g) whole-kernel corn, drained • 2 garlic cloves, chopped finely • 3 spring onion, chopped finely • 1-2 chillies, chopped finely • 1 sweet pepper, chopped finely • 4 cups (1 litre) finely chopped spinach • 1 teaspoon (5ml) fresh thyme, chopped

This is how

Preheat the oven to 180°C. Spray a bread tin (22 x 12cm) or 2-3 smaller bread tins with nonstick cooking spray. Mix all the dry ingredients together in a large mixing bowl. Beat the eggs, buttermilk and oil together, add to the the flour mixture and mix well. Stir in the remaining ingredients until thoroughly combined.

Transfer the mixture to the bread tin(s) and bake for 30-45 minutes – watch the bread closely to ensure it doesn’t overbake – or until golden brown and a skewer comes out clean.

Allow to cool in the tin(s) for 10 minutes before turning out and serving warm with guacamole or butter.