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.
2tablespoonwhite granulated sugar(honey or maple syrup)
1teaspoongarlic powder
2teaspoonbaking powder
½teaspoonbaking soda(bicarb/bread soda)
375gramsmilk
¼cupchopped pickled Jalapeño
¼cupJalapeño pickle juice
2eggs(large)
120gramsgrated cheese
80gramsolive oil
Instructions
Preheat the oven to 180°C/355F. Grease and line a loaf tin, 8"x8" tin or a 9" cake tin.
Place 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.
Add the milk, eggs and olive oil to the dry ingredients and mix until well-combined.
375 grams milk, 2 eggs, 80 grams olive oil
Pour in the Jalapeños and pickle juice, stir to combine.
¼ cup chopped pickled Jalapeño, ¼ cup Jalapeño pickle juice
Pour 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.
Allow the bread to cool before serving with butter and honey.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
Olive oil can be replaced with butter.Pickled Jalapeños can be substituted out with 2 fresh Jalapeños.Instead of grating the cheese, chop it into small square blocks about 3mm x 3mm in size. This will result in chunks of melted cheese throughout the bread.For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.