Simon Rimmer served up a tasty jalapeno cornbread with bacon and tomato and paprika butter on Sunday Brunch.

The ingredients are: 225g polenta, 125ml milk (may need a little extra), 1 egg, 1 teaspoon baking powder, Half teaspoon bicarbonate of soda, A tin of corn – blend to course texture, 15 sliced jalapenos ( a small jar) roughly chopped and Zest 1 lime.

For the butter: 250 softened butter, 10 chopped blush tomatoes, 2 teaspoons smoked paprika, Zest and juice 1 lime and Serve with crispy streaky smoked bacon.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.