This recipe uses one of my all-time favourites – guacamole baked into a sort of cornbread. I say ‘sort of’ because I know how puritanical real US southerners get about cornbread, and I will leave the authentic stuff to them. But this is a lighter, greener version, made with polenta (because cornmeal is still infuriatingly hard to find in the UK), flavoured with herbs and spices, and given a moistness from the avocado and tomato. It’s a good one to make if you’ve got friends coming for brunch, and is great served with fried eggs and smoky chipotle salsa.