Halloumi and Jalapeño Corn Bread

• Pre-heat oven to 200.
• Mix the polenta, flour, baking powder, bicarb and salt in a mixing bowl.
• Dice the jalapeños and cut the Halloumi into 1cm sq and add to the bowl.
• Cut the corn off the cob (slice down each side as close to the core as possible).  Whizz the corn in a blender until totally smooth.
• Cook the corn purée in a saucepan until it’s very thick – like a dry mashed potato (about 10 mins stirring continuously).
• Turn off the heat and add the honey, butter (minus 10g for later), add the buttermilk and eggs and whisk until totally combined.
• Fold the wet mixture into the dry mixture until combined but don’t overwork as the bread will become heavy.
• Take an ovenproof frying pan or casserole and melt the 10g butter and spread it around the pan and edges.
• Pour the mixture into the pan and smooth out the top.
• Sprinkle with sesame seeds and bake for around 25mins – use a skewer to check when ready.  This time mine took about 30 mins.

Serve a slice with butter on its own or this is also a great accompaniment to soups.  Enjoy!