1. Grease a 20cm (8inch) cake tin (preferably square) and line with good quality non-stick parchment

2. In a large bowl, mix together the flour, polenta, baking powder and salt, add finely chopped green chillies and spring onions and mix well

3. In a separate bowl mix together the garlic, soured cream, eggs, sunflower oil and sweetcorn kernels

4. Mix all the ingredients together

5. Pour the mixture into the cake tin and sprinkle with coarse salt, black pepper and bake in the pre-heated oven for 25-30mins, or until cooked

6. Leave the bread to cool in the tin for 5mins before turning out (To ensure the bread is cooked, insert a skewer or knife in the centre, it should come out clean)

7. allow to cool slightly on a cooling rack before slicing