Serves: 6-8

250g plain flour 
150g white maize meal or polenta
2 tsp baking powder
1 teaspoon salt and freshly ground black pepper
150g grated cheddar
2 tbs chopped chives
2 large heads corn, kernels removed
2 eggs, lightly beaten
300ml buttermilk
100g unsalted butter, melted and cooled

Tomato and chilli butter:
1 whole head garlic
80g drained sundried tomatoes
2 tbs drained sliced pickled jalapeno or other chilli
150g unsalted butter, softened

Preheat oven to 180. Grease and line a loaf pan with baking paper. 
For the loaf, combine the flour, maize meal, baking powder, salt and pepper, 100g of the cheddar and chives and stir to combine. Spoon into the prepared loaf tin and smooth the top then sprinkle with the remaining 50g cheese. Add to the oven and bake for 50 minutes or until a skewer comes out clean when inserted into the centre. 

For the butter, you need some roasted garlic. Place the whole head of garlic in the centre of a piece of foil and wrap it up, then place in the oven and bake at 180 for 25 minutes until its very soft then remove and cool completely. Once cool, squeeze out the garlic from the clove surrounds - you can snip the head with a scissors to make it easier to press it all out. Add to a food processor with the sundried tomatoes, chillies, butter and 1 tsp each salt and freshly ground black pepper. Blitz until smooth.

Serve slices of the bread with the tomato butter, and if you like some sliced avocado and chilli.