Butter a 20cm baking tin and line the base. Preheat the oven to 200°C/gas 6. Combine the flour, cornmeal or polenta, baking powder and salt in a mixing bowl. Then beat the eggs with the buttermilk, milk and melted butter in another bowl. Add the chilli, if using, and stir in. Pour the egg mixture into the dry ingredients and stir to a smooth batter.
Pour into the prepared tin. Bake for 20-25 minutes until golden brown, firm and beginning to pull away from the sides of the tin. Cut into squares while still warm and serve straight away.
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