• Preheat oven on to 180℃ and place a cast iron pan (25cm) inside to get hot while you make the batter

Vegetables and Cheese

• In a large pan add the corn, baby marrows and jalapeño and cook dry fried for 3 minutes. The marrows do have moisture so this stops the mix from sticking to the pan.
  100 g frozen corn, 120 g baby marrow coarsely grated, 40 g jalapeño chilli - pips removed and roughly chopped
• Now add the zest, cumin and miso paste and stir to evenly coat the vegetables. Season with salt and pepper and set aside to cool. Miso is salty so taste to ensure it's to your satisfaction. If you decide to leave it out you may like to add more salt. Add the feta to the pan once the vegetables have cooled
  1 lemon zest, 1 tsp ground cumin, 1 Tbls miso paste Optional, 100 g feta crumbled

Dry Ingredients

• In a separate bowl whisk the flour, polenta, baking powder, bicarb and salt together.
  150 g self-raising flour, 150 g polenta, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, 1/2 tsp salt

Wet Ingredients

• In a separate jug whisk the buttermilk, eggs and olive oil together.
  225 g buttermilk, 2 exl eggs, 100 g light olive oil or oil of choice
• Now add the wet ingredients to the dry ingredients and mix to a sticky batter

  Fold in the vegetables and cheese to ensure they are distributed evenly through the batter
• Remove the hot cast iron pan from the oven and pour in 2 Tbls olive oil to evenly coat the base and sides of pan. Place on a baking sheet and pour in the batter. Bake for 40 minutes. It is cooked when a skewer is inserted and comes out clean.
• optional - Press some finely sliced red onions into the batter before baking