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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
