Mexican cornbread

Preheat the oven to 180 ° C. Mix the flour with the baking powder, the spring onion, red pepper and cumin powder.

Add the sour cream, egg, corn, lime zest and juice and stir quickly to a cohesive batter. Heat the sunflower oil in a cast iron ovenproof pan or round baking tin.

Pour in the batter and bake the cornbread in the oven for about 20 minutes until golden brown. Spread lumps of butter over the cornbread and bake for another 4-5 minutes.

Cut the Mexican cornbread into points. Tasty with barbecue steak and a tomato salsa.