1. Preheat oven to 180°C. Grease and line a loaf pan with baking paper.

2. For the loaf, combine the flour, maize meal, baking powder, salt and pepper, 100 g of the cheddar, chives and corn kernels and stir to combine. In a jug whisk the eggs, buttermilk and melted butter, then gradually stir into the corn mixture.

3. Spoon into the prepared loaf tin and smooth the top, then sprinkle with the remaining cheese. Bake for 50 minutes or until a skewer comes out clean when inserted into the centre.

4. For the butter, you need some roasted garlic. Place the whole head of garlic in the centre of a piece of foil and wrap it up, then place in the oven and bake at 180°C for 25 minutes until it’s very soft then remove and cool completely. Once cool, squeeze out the garlic from the clove surrounds – you can snip the head with scissors to make it easier to press it all out. Add to a food processor with the sun-dried tomatoes, chillies, butter and 1 tsp each salt and freshly ground black pepper. Blitz until smooth.

5. Serve slices of the bread with tomato butter, and if you like some sliced avocado and chilli.