Chilli cornbread with tomato salsa

Ingredients

• Olive oil, for greasing
• 15g butter
• 8 spring onions, chopped
• 200g sweetcorn kernels
• 325g quick cook polenta
• 250ml full fat milk
• 4 eggs, beaten
• 100g plain flour
• 1 tsp baking powder
• 175g cheddar cheese, grated, plus extra for topping
• 1 green chilli, finely chopped
• ¼ tsp chipotle chilli flakes
• 500g tomatoes, a mix of varieties if possible
• 1 tsp finely chopped green chilli
• ½ tsp finely chopped red chilli
• ½ red onion, finely chopped
• 3 tbsp finely chopped coriander
• 1 garlic clove, crushed
• 1 tbsp olive oil
• ½ lime, juiced
• A dash of Tabasco