Buttermilk Corn Bread

Ingredients

• 500 g (16 oz) sweet corn kernels
• 2 organic eggs
• 1 teaspoon sea salt
• 80 ml (2 3/4 fl oz/ 1/3 cup) extra virgin avocado or olive oil
• 300 ml (10 fl oz) buttermilk or natural yoghurt
• 180 g (6 1/4 oz) quick cook polenta
• 2 tablespoons gluten free cornflour or ground flaxseeds
• 1/2 teaspoon baking soda
• 1 bunch chopped chives
• 1 bunch chopped parsley
• 2 generous handfuls grated parmesan or cheddar cheese