Grease a 23cm (9in) square baking tin (pan) with butter or oil.

In a jug (pitcher), combine the milk and lemon juice and allow to rest for 10 minutes. It should become a little lumpy – that’s when you know it’s ready to use!

Put the flour, polenta, sugar, bicarb, xanthan gum and salt in a large mixing bowl. Stir together until well combined.

In a separate mixing bowl, put the melted and slightly cooled butter, then crack in the eggs and pour in your milk mixture. Beat together until well combined.

Add your wet ingredients to your dry mixture and mix until it reaches a smooth, thick consistency. Once it reaches this point – stop! Make sure you don’t overmix this one.

Add your chopped jalapeños and two-thirds of your grated cheese, then fold in using a silicone spatula until evenly dispersed. Transfer the batter into the baking tin and use your spatula to ensure it’s nice and level. Sprinkle over the remaining grated cheese, cover loosely with a tea (dish) towel and allow to rest for 30 minutes. Preheat your oven to 200°C fan / 220°C / 425°F.

Bake the cornbread in the hot oven for 20 minutes until lovely and golden on top. Remove from the tin and transfer to a wire rack to cool for 10–20 minutes.

Once slightly cooled, simply slice and enjoy warm with butter or alongside your favourite soup. Once fully cooled, store in an airtight container and microwave to refresh.