Lisa Faulkner served up tasty cornbread with bacon on John and Lisa’s Weekend Kitchen.

The ingredients are: 130g self raising flour, 120g polenta, 160g tinned sweetcorn, drained, 1 tsp baking powder, 2 tsp sugar, 240ml milk, 170g butter, 1 egg, beaten and 6 rashers of streaky bacon, fried until crispy and cut into lardon strips.

See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.