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Cheesy mielie bread with tomato and chilli butter

Ingredients - BREAD 1cups - plain flour 150g (grams) - white maize meal or polenta 2teaspoons - baking powder 1teaspoon - salt and freshly ground black pepper 150g (grams) - grated cheddar 2tablespoons - chopped chives - kernels from 2 mealies 2 - eggs, lightly whisked 300ml (millilitres) - buttermilk 100g (grams) - unsalted butter, melted and cooled - sliced red chillies and sliced avocado to serve - TOMATO AND CHILLI BUTTER 1 - head garlic 80g (grams) - drained sun-dried tomatoes 2teaspoons - drained, sliced, pickled jalapeño or other chilli 150g (grams) - unsalted butter, softened Method Description: Preheat the oven to 180°C. Grease and line a loaf pan with baking paper. BREAD Combine the flour, maize meal or polenta, baking powder, salt and pepper, 100g of the cheddar, the chives and the corn kernels and stir to combine. In a jug whisk the eggs, buttermilk and melted butter, then gradually stir into the corn mixture. Spoon into the prepared loaf tin and smooth the top, then sprinkle with the remaining cheese. Place in the oven and bake for 50 minutes or until a skewer inserted into the centre of the loaf comes out clean. BUTTE Put the head of garlic in the centre of a piece of foil and wrap it up, then place it in the oven and bake for 25 minutes until very soft. Remove from the oven and cool completely. Once cool, squeeze the garlic from the clove – 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 5ml (1t) each salt and freshly ground black pepper. Blitz until smooth. Serve slices of the bread with the tomato butter and, if you like, some sliced avocado and chilli.