'Lenta Corn Bread

I had a problem. I really wanted cornbread to go with some leftover green chile, but all I had was polenta sized cornmeal. I don't take NO easily, so I googled the method and then made my own version. It turned out great. So great that it was almost better than regular cornbread. If you want something different, you should try this. Here's the scoop:

Southwest Polenta Corn Bread

3 cups polenta
3 cups boiling water, divided
1/4 cup maple syrup
3 tbsp oil
1 cup milk alternative of choice
1 tbsp ground flax seed
3 tbsp water for flax seed
2 tsp baking powder
3-4 dried chiles (I had California chilies, which are Anaheim chiles and pretty mild)
1-2 Jalapenos, diced 
1 heaping tsp garlic salt
1 tsp chili powder

1 tsp chipolte hot sauce, optional  

In a small heat-proof bowl, soak dried chiles in 1 cup boiling water. Pour the remaining 2 cups boiling water over the polenta in a large heat-proof bowl. Add maple syrup and oil. Stir to combine, and let sit 40 minutes. 

In the meantime, grind the flax seeds in a mortar and pestle or grinder. This will be the egg substitute in the bread. Mix with 2 tbsp water and set aside. 

Preheat oven to 400 degrees. 

Add the diced jalapenos to the polenta. With kitchen shears, shred the dried soaked chiles into the polenta. Stir to combine.

 Add the milk, baking powder, garlic salt, chili powder, and hot sauce. 

Pour into well greased 9x13 pan. Bake for 35-40 minutes, or until top is just browned. 

Eat. This didn't need any butter or honey or anything!

Thanks for reading! Best wishes and love from Portland.