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Brandy-Soaked Scallops
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Jalapeño Corn Bread
Yield: Makes 12 or 16 servings
Ingredients:
3/4
cup plus 1 tablespoon water
1
cup thawed frozen or drained canned corn
1
tablespoon buttermilk powder
1
tablespoon minced jalapeño pepper*
1-1/2
teaspoons salt
1
tablespoon sugar
3/4
cup cornmeal
2-3/4
cups bread flour
1
cup shredded Monterey Jack cheese
1
teaspoon rapid-rise yeast
1
cup plus 2 tablespoons water
1-1/2
cups thawed frozen or drained canned corn
2
tablespoons buttermilk powder
2
tablespoons minced jalapeño pepper*
2
teaspoons salt
2
tablespoons sugar
1
cup cornmeal
3-1/2
cups bread flour
1-1/2
cups shredded Monterey Jack cheese
1-1/2
teaspoons rapid-rise yeast
Preparation:
1.
Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
2.
Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.
Nutritional Information:
| Serving Size: | |
| Sodium | 330 mg |
| Protein | 7 g |
| Fiber | 2 g |
| Carbohydrate | 33 g |
| Cholesterol | 9 mg |
| Total Fat | 3 g |
| Calories | 191 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 2-1/2 |
This recipe appears in:
Southwestern
