100 ml (3 1/2 fl oz) vegetable oil, plus extra for greasing
Mix together the cornmeal, flour, baking powder, salt and sugar in a bowl.
Whisk together the egg, sweet chilli jam, milk and vegetable oil in a jug. Pour into the dry ingredients and stir until just combined and the batter is smooth. Leave to stand for 5 minutes.
Spoon the batter into a well-greased 12-hole nonstick muffin or mini loaf tin and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes, or until risen and golden. Transfer to a wire rack to cool slightly, then serve warm.