Mexican Beef Sandwich

FOR THE CORNBREAD:

250 g yellow cornmeal

85 g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

2 tbsp caster sugar

1 tsp fine sea salt

100 g mature cheddar, grated

2 medium eggs, beaten

250 ml milk

125 ml vegetable oil (sunflower)

3 spring onions, finely chopped

1 medium green chilli, seeded and finely chopped

1 tsp crushed chilli flakes

FOR THE TOPPING:

8 slices cold roast Scotch Beef PGI, shredded into strips

Handful of shredded lettuce

1 ripe avocado, peeled and diced

A little zest and the juice of half a lemon

1 tsp finely chopped red chilli or a dash of hot pepper sauce

Salt and black pepper

4 tsp soured cream

4 tsp chilli and tomato jam