Jalapeño Corn Bread
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Jalapeño Corn Bread
YIELD Makes 12 or 16 servings
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INGREDIENTS
| 1-POUND LOAF | |
| 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 |
| 2-POUND LOAF | |
| 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:
- Measuring carefully, place all ingredients in bread machine pan in order specified by owner's manual.
- Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| 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 |
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