Step 1

Heat the oven to 160C/fan 140C/gas 3 and spray a 23cm x 12cm loaf tin with oil.

Step 2

Whisk the flour, cornmeal, sugar, baking powder, aleppo pepper (or chilli flakes) and salt in a bowl.

Step 3

In another bowl, whisk the soured cream, buttermilk, egg, egg yolk and melted butter until smooth.

Step 4

Pour the wet ingredients into the dry and stir until combined. Fold in the corn kernels.

Step 5

Pour the batter into the loaf tin. Bake for 90 minutes or until the bread is deeply browned and coming away from the sides of the tin, and a skewer poked into the centre comes out clean.

Step 6

Cool in the tin on a wire rack for 20 minutes, then run a knife round the edge to turn it out. Allow to cool.

Step 7

To serve, cut the cornbread into 3cm slices and heat 1 tbsp of butter in a frying pan.

Step 8

Fry the slices for 2-3 minutes on either side until nicely charred.