• 3 tblsp butter
  • 150 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tblsp caster sugar
  • 1/2 tsp freshly ground black pepper
  • 150 g polenta (cornmeal)
  • 2 eggs, lightly beaten
  • 300 ml buttermilk
  • 1 red chilli, seeded and finely chopped


  • Preheat the oven to 180°C/Fan 160°C/Gas 4.
  • Line a 900g (2lb) loaf tin with parchment paper.
  • Melt the butter in a saucepan and set aside.
  • Sieve the flour, baking powder and salt into a bowl. Add the sugar, pepper and polenta and mix well.
  • Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and melted butter until you have achieved a smooth, thick batter.
  • Fold in the chilli until just combined. Spoon the mixture into the prepared tin and bake for 45 minutes or until golden brown and an inserted skewer comes out clean.
  • Remove the loaf from the tin and place on a wire rack to cool.