Early autumn ushers in darker days and cooler nights but as a final salute to summer, sweetcorn is ready to harvest! Sweetcorn should be treated with reverence; whether that’s left on the cob, quickly cooked and lathered with butter and salt or something a little more ambitious, such as cornbread.

An American sweetheart, it is easy to make, massively underrated and extremely versatile. Experiment with introducing alternative ingredients (read on for ideas), and you will soon develop your own stunning signature recipe.

A cinch to put together, this recipe will probably find its way onto your ‘go to’ list.

Cornbread also makes an interesting gluten-free alternative to any dishes that would traditionally require bread.