Ingredients

• 1 tbsp corn oil
• 350g/12¼oz smoked streaky bacon
• diced
• 2 spring onions
• finely chopped
• 115g/4¼oz corn kernels
• ½ tsp dried chilli flakes
• 300g/10½oz polenta
• 350g/12¼oz plain flour
• 1 tbsp caster sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 375ml/13½fl oz buttermilk
• 2 eggs
• lightly beaten
• 1 tbsp maple syrup
• ½ tsp ground black pepper
• 2 tbsp unsalted butter
• melted

Directions

• Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin.
• Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes
• then add the corn kernels and chilli flakes and stir to combine. Allow to cool slightly.
• Combine the polenta
• flour
• sugar
• baking powder
• baking soda
• and salt. Add the bacon mixture
• the buttermilk
• eggs
• maple syrup
• black pepper and half the melted butter. Mix well.
• Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.