Cheese and Jalapeño Polenta Bread (Cornbread)

This cheese and Jalapeño Polenta Bread is delicious, cheesy, spicy. A great side dish for the weekend barbeque that comes together in less than an hour.

📝 Ingredients

• 150 grams plain flour ((all-purpose/standard grade))
• 170 grams polenta
• 1 tsp table salt
• 2 tbsp white granulated sugar ((honey or maple syrup))
• 1 tsp garlic powder
• 2 tsp baking powder
• 1/2 tsp baking soda ((bicarb/bread soda))
• 375 grams milk
• 1/4 cup chopped pickled Jalapeño
• 1/4 cup Jalapeño pickle juice
• 2 eggs ((large))
• 120 grams grated cheese
• 80 grams olive oil

👨‍🍳 Instructions

1. 1Preheat the oven to 180°C/355F. Grease and line a loaf tin, 8"x8" tin or a 9" cake tin.
2. 2Place the flour, polenta, baking soda, baking powder, salt, garlic powder, sugar in a large mixing bowl. Using a whisk, mix the dry ingredients to break up any clumps in the flour and distribute the ingredients evenly. Mix the grated cheese through the dry ingredients.
3. 3Add the milk, eggs and olive oil to the dry ingredients and mix until well-combined.
4. 4Pour in the Jalapeños and pickle juice, stir to combine.
5. 5Pour the batter into the prepared dish and bake for 40 to 50 minutes until the bread is golden brown, and a cake tester comes out clean from the centre of the bread.
6. 6Allow the bread to cool before serving with butter and honey.