Ingredients

• 225g/8oz polenta
• 2 tsp baking powder
• pinch bicarbonate of soda
• 115g/4oz plain flour
• 125ml/4½fl oz milk
• 2 free-range eggs
• beaten
• 300g/10½oz canned creamed corn
• 2 birds'-eye chillies
• finely chopped
• 2 tbsp vegetable oil
• 1 red onion
• peeled
• finely chopped
• 2 celery stalks
• trimmed
• finely chopped
• 2 red chillies
• finely chopped
• 2 garlic cloves
• peeled
• finely chopped
• 1 tsp salt
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp white pepper
• 1 bay leaf
• 150ml/5½fl oz vegetable stock
• 440g/1lb canned chopped tomatoes
• 24 ladies' fingers (okra)
• 400g/14oz sweet potato
• peeled
• cut into cubes
• 100g/3½oz cabbage
• very finely shredded
• 100g/3½oz butter
• to serve

Directions

• For the cornbread muffins
• preheat the oven to 180C/350F/Gas 4.
• In a bowl
• mix together the polenta
• baking powder
• bicarbonate of soda and flour until well combined.
• Add the milk
• beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine.
• Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes
• or until risen and cooked through.
• Meanwhile
• for the sweet potato gumbo
• heat the oil in a pan over a medium heat. Add the onion
• celery
• chillies and garlic and fry for 4-5 minutes
• or until softened.
• Mix together the salt
• dried thyme
• cayenne pepper
• dried oregano
• white pepper and bay leaf until well combined. Add to the pan and stir well to coat the vegetables. Continue to fry for 2-3 minutes
• stirring regularly
• until the spices are fragrant.
• Add the beef or vegetable stock
• chopped tomatoes
• and okra and bring the mixture to the boil.
• Add the sweet potato cubes and shredded cabbage and continue to cook for 12-15 minutes
• or until the sweet potato is tender.
• To serve
• spoon the gumbo into the centre of each of six serving plates. Butter the cornbread muffins and place one or two alongside each serving.