Mexican cornbread

Method Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square (base) cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Combine polenta, flour, baking powder sugar and chilli powder in a bowl. Make a well in centre. Add buttermilk, oil and egg. Stir to combine. Spread mixture into prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn out on to a wire rack to cool. Serve.