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Cheese and Jalapeno Polenta Bread in Cast Iron Pan.

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.
5 from 3 votes
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Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 12 servings
Calories: 207kcal
Author: Mary-Lou


  • 150 grams plain standard grade/plain/all-purpose flour
  • 170 grams polenta
  • 1 teaspoon salt
  • 2 tablespoon sugar honey or maple syrup
  • 1 teaspoon garlic powder
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 375 grams milk
  • ¼ cup chopped pickled Jalapeño
  • ¼ cup Jalapeño pickle juice
  • 2 eggs
  • 120 grams grated cheese
  • 80 grams olive oil


  • 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.


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.


Serving: 1slice | Calories: 207kcal | Carbohydrates: 18g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 580mg | Fiber: 1g | Sugar: 5g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Side Dish
Cuisine :American
Keyword :Cheese and Jalapeño Polenta Bread