Step 1

Preheat oven to 200°C. Butter a 13cm x 23.5cm (top measurement) loaf pan; dust with a little polenta.

Step 2

Combine remaining polenta, the flour and soda in a large bowl. Whisk buttermilk, butter and eggs in a jug. Whisk buttermilk mixture into dry ingredients; stir in corn, cheese, chopped green onion and chilli. Season with salt and pepper.

Step 3

Pour mixture into loaf pan; top with extra green onion lengthways.

Step 4

Bake cornbread for 45 minutes. Cover loosely with foil; bake for a further 25 minutes or until golden and cooked through.