Cornbread

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease an 11 x 21 x 7cm deep loaf tin with oil.
2. In a large bowl, sift together the flour and bicarbonate of soda. Stir in the polenta, sugar, poppy seeds, cheese, chilli and salt. Lightly beat the milks and egg together, then stir into the dry ingredients with a fork.
3. Sprinkle with extra poppy seeds and bake for 50-55 minutes, until a skewer inserted comes out clean. Cool in the tin for 5 minutes, then turn out onto a rack to cool. Slice to serve.