Cornbread with Beans

1. Preheat the oven to moderately hot 200°C (400°F). Grease a 8 x 12 inch shallow baking tin. Roast the chillies by holding them with tongs (one at a time) over a gas flame, until well blackened. Alternatively, cut the chillies in half, remove the seeds and membrane, flatten out and grill skin-side-up until black and blistered. Place in a plastic bag until cool, then peel, cut in half and chop finely.

2. Combine the cornmeal, flour, Cheddar, chilli flesh and 1 teaspoon salt in a bowl. Make a well in the centre and add the egg, milk and creamed corn. Stir until just combined, being careful not to overheat.

3. Pour into the tin and bake for 20 minutes, or until lightly browned and firm to touch. Turn onto a wire rack to cool.

4. For the topping, mix all the ingredients in a small bowl until well combined.

5. Using a serrated knife, trim the edges of the cornbread. Cut into 1 1/4 inch squares.

6. Place on a platter and top each square with a teaspoon of topping. Sprinkle each with a drop of Tabasco and garnish with a cilantro leaf.

The topping can be made the day before and stored, covered, in the refrigerator.