Polenta Jalapeno Skillet Bread
# of Servings
8
Cook Time
Difficulty Rating
Easy
Preparation Time
Ingredients
- 1 cup cornmeal
- ½ cup whole wheat or regular flour
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon Spice Depot Sea Salt or Spice Depot Spicy Sea Salt
- 1 cup milk or buttermilk
- 2 tablespoons olive oil
- 1 teaspoon finely diced pickled jalapeno pepper.
Methodology
In a medium bowl, mix dry ingredients. In a separate small bowl mix the milk, egg and olive oil. Add wet to dry and stir just to combine. Fold in jalapeno and pour into oiled 10-inch cast iron skillet. Cook over low-flame or element until the top is set and the bottom is browned. Flip bread and cook 5-10 more minutes. The bread can be baked in a 350F oven for 20 minutes or so, but it isn't as much fun.
Let cool slightly and cut into wedges before serving. This pan bread is great with chili. Omitting or replacing the jalapeno with a less piquant ingredient like sun-dried tomato flakes, pimento or Spice Depot Garlic Pepper changes the flavor profile and main dish pairing options.
