For the cornbread
70g	plain flour
180g	polenta flour
150g	sweetcorn kernels
50g	butter, plus extra for greasing the baking tin
20g	baking powder
40g	sugar
4g	salt
330ml	semi-skimmed milk
3	medium eggs
For the goat’s cheese
250g	goat’s cheese
75ml	semi-skimmed milk
25ml	olive oil
Chipotle honey butter
125g	unsalted butter
25g	chipotle in adobo, very finely chopped
60g	honey

1. For the cornbread: Blend together the milk, eggs and 100g of the sweetcorn. In a mixing bowl, add the flour, polenta, sugar, salt and baking powder and mix together well.
2. Melt the butter in a pan and add to the dry ingredients, along with the egg mixture and remaining sweetcorn. Mix quickly to bring everything together, trying not to work the mixture too much.
3. Pour the mixture into a greased loaf tin and bake in a preheated oven at 180C for around 45 minutes. Test it with a metal skewer — if it comes out clean, the cake is ready. Allow to cool in the tin for half an hour before turning out.
4. While the cornbread is baking, make the goat’s cheese curd and chipotle honey butter.
5. Blitz the goat’s cheese with the milk and olive oil in a food blender, seasoning with salt and pepper. It should be light and fluffy and easy to spoon on to a plate. Meanwhile, melt the butter gently in a pan and add the chipotle and honey and whisk together until everything is incorporated. Keep warm.
6. Cut the bread into slices the thickness of two £1 coins. Serve with a heaped tablespoon of goat’s cheese curd and a drizzle of the smoky-sweet chipotle honey butter.