Finely slice the chilli - do not remove the seeds

In the skillet, using 1 tbs of the vegetable oil, fry the chopped chilli over a low heat until softened. Remove from the skillet and set aside

Sift together the cornmeal, flour, baking powder, bicarbonate of soda and salt into a large mixing bowl

Slice the kernels from the cob and add to the dry mixture

Add the cooked chilli

Gently whisk the egg with the buttermilk before adding it to the mixture

Stir the mixture until well combined

Heat the skillet with the remaining 1tbs vegetable oil on the stove-top over a high heat

Add the mixture, using a spatula to spread it evenly in the skillet

Put the skillet into the oven and bake for 20-25 minutes until the top begins to lightly brown

Allow to cool slightly before slicing & serving