Cornbread with jalapeño and halloumi

Ingredients

Store Cupboard

  • 240g of polenta
  • 180g of plain flour
  • 1/3 tsp sodium bicarbonate
  • 3 tsp flaky sea salt
  • 1 tbsp of honey, very heaped
  • 2 large eggs, plus 2 large yolks
  • 3 1/2 tbsp of sesame seeds

Bakery

  • 2 tsp baking powder

Fruit & Vegetables

  • 1 1/2 jalapeƱos, or to taste
  • fresh corn on the cob, 3 ears

Cheese

  • 200g of halloumi

Dairy

  • 105g of butter
  • 300ml of buttermilk