Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Generously grease a 23cm (9-inch) square baking tin or a cast-iron skillet with butter and line the base with parchment paper.

Combine Dry Ingredients: In a large mixing bowl, whisk together the polenta, plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Make sure they are thoroughly combined to ensure an even rise.

Combine Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten eggs, buttermilk, and the cooled melted butter until smooth.

Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold everything together gently until just combined. A few lumps are perfectly fine – this is the secret to a tender crumb!

Add the Flavour: Gently fold in about two-thirds of the grated cheddar cheese and all of the finely chopped jalapeños.

Rest the Batter: Let the batter sit for 5-10 minutes. What works best for me is this little pause; it allows the polenta to absorb some of the liquid, which results in a much moister cornbread. I used to struggle with this dish until I discovered this technique.

Pour and Top: Pour the batter into your prepared baking tin and spread it evenly. Sprinkle the remaining grated cheddar over the top.

Bake to Perfection: Bake for 20-25 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean. The cheese on top should be beautifully melted and bubbling.

Cool Down: Let the cornbread cool in the tin for about 10 minutes before transferring it to a wire rack to cool further. It’s delicious warm but slicing is easier once it has cooled a bit more.