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.
150 grams plain, 170 grams polenta, 1 teaspoon salt, 2 tablespoon sugar, 1 teaspoon garlic powder, 2 teaspoon baking powder, ½ teaspoon baking soda, 120 grams grated cheese
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.