• 1 cup self-raising flour
  • 2 teaspoons baking powder
  • 1 cup instant polenta
  • 2 tablespoons caster sugar
  • 2 teaspoons Mexican chilli powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cups buttermilk
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil
  • 1 tablespoon pickled jalapeno chillies, drained and chopped
  • 2 teaspoons instant polenta, extra
  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 18.5cm square (base) cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  • Step 2 Sift flour and baking powder into a bowl. Add polenta, sugar, chilli powder and salt. Mix to combine. Make a well in the centre. Add buttermilk, egg and oil. Stir to combine. Add jalapeno. Season with pepper. Stir to combine. Spread mixture into prepared pan. Sprinkle with extra polenta.
  • Step 3 Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool slightly. Serve.