Master Recipe

Polenta, Jalapeño, and Fresh Corn Quick Bread with Spicy Tomato Marmalade

I am not sure where I would be without the bright, vibrant heat of pickled jalapeño peppers. I toss them in my leftover mixes of rice, chicken, and stock; in omelets and scrambled eggs; and here, in this heavenly bread paired with fresh corn and crunchy polenta.

MAKES 1 LOAF (12 SLICES)

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       EQUIPMENT: A 1-quart (1 l) rectangular nonstick loaf pan; a heavy-duty mixer fitted with a whisk (optional); a baking rack.

        Vegetable oil, for oiling the pan

        1-1/4 cups (180 g) unbleached, all-purpose flour

        1/2 cup (70 g) instant polenta

        2 teaspoons baking powder

        3/4 teaspoon fine sea salt

        1/3 cup (45 g) sliced pickled jalapeño peppers, minced

        1 cup (125 g) fresh or frozen corn kernels (from about 1 ear of corn)

        3 large eggs, free-range and organic, lightly beaten

        1/3 cup (80 ml) vegetable oil, such as sunflower oil

        1/3 cup (80 ml) whole milk

   Spicy Tomato Marmalade, for serving

1.     Center a rack in the oven. Preheat the oven to 400°F (200°C). Lightly oil the loaf pan.

2.     In a large bowl, combine the flour, polenta, baking powder, and salt and toss to blend. Add the peppers and corn and toss to coat the vegetables.

3.     In the bowl of the heavy-duty mixer, whisk together the eggs, oil, and milk at high speed until the mixture is light and frothy, about 3 minutes. On low speed, mix in the dry ingredients until just combined. The batter should be quite thick.

4.     Pour the batter into the prepared pan and bake until the bread is well risen, firm, and golden, 25 to 30 minutes. Remove the bread from the pan and place it on the baking rack to cool. Serve sliced, fresh or toasted, with spicy tomato marmalade.

MAKE-AHEAD NOTE: Store, carefully wrapped, in a cool, dry place for up to 3 days or in the freezer for up to 1 month.