Cornbread is usually a supporting act, but this version is good enough to take centre stage at the dinner table, and will probably end up being the dish around which you plan the meal. The corn that bejewels the surface is best just out of the oven when it’s a little crispy from the butter, and a little sticky from the maple syrup. That's not to say you need to eat it all in one go, it will still be delicious the next day, heated up.

To heat, either pan-fry, or place the slices on a tray in a cold oven, turn the temperature up to 150°C fan/170°C and warm for about 10 minutes. Serve with plenty of butter on the side.

METHOD:

• Preheat oven to 200°C fan/220°C. Grease and line a 20cm cake tin.

• Melt the butter in a medium pan over a medium heat for 5–6 minutes, stirring often until the butter foams and then turns deep golden-brown. Add the corn and bubble away for 4 minutes, stirring every so often. Remove from heat and cool for 10 minutes.

• While it’s is cooling, put the yoghurt, eggs, Scotch bonnet, spring onion, ginger, curry powder, lime zest, polenta, flour, salt and 3 tablespoons of maple syrup into a food processor, but don’t blitz yet.