To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper.

Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco.

Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares.

To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper.

Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread.