Cheese and chilli cornbread

This moreish savoury bread has its origins in a traditional American cornbread but the addition of some cheese and smoky chipotle chilli give some oomph to what can be a rather bland bread. It is not easy to get coarse cornmeal here so I have used a yellow polenta (from Marks and Spencer) but avoid the instant polenta. I like to serve the bread warm as an accompaniment to a vegetable soup for a light lunch or you could eat it with a meat or vegetable chilli or perhaps try it with the spiced venison casserole (see Meat section). In the recipe I specify gluten-free flour and baking powder because it is what I have in the house at the moment but you can cook with an ordinary plain flour if that suits better.