In a large bowl, mix together the buttermilk, pumpkin purée, melted butter, eggs, maple syrup and paprika.

Then add in the cornmeal, flour, cheese, baking powder, salt, chives and bacon (if using) and mix until combined. Don't over mix.

Oil the Instant Pot Ceramic Insert, then add in some cornmeal and shake so that the bottom of the pan is evenly coated. Add in the batter and tap so that the cornbread batter is evenly spread in the insert.

Cover the Instant Pot, select low pressure and set 50 minutes on the timer (you don't need to seal the instant pot).

Let cook till done. The cornbread should slide out easily, but if not then slide a wooden skewer around the edges to help loosen.

Then carefully invert the Instant Pot cornbread onto a rack and allow to cool.

Preheat the oven to fan-assisted 190C / 210C / 400F / gas 6 and place a 9-inch cast iron skillet inside to heat up.

Add the polenta, flour, baking powder, salt and baking powder in a large bowl and mix.

Stir in the buttermilk, butter and eggs until combined, before adding in the chives and bacon (if using).

Carefully remove the skillet from the oven, lightly oil it and reduce the oven temperature to fan-assisted 170C / 190C / 375F/ gas 5.

Pour the cornbread batter into the hot skillet, smooth it out, then place in the hot oven to bake for 25 mins.

Remove from the oven, let it cool for a few minutes before transferring to a wire rack to allow it to cool completely.