TLC Cooking "Jalapeño Corn Bread"

Jalapeño Corn Bread

by the Editors of Publications International, Ltd.

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

*For less spicy bread, use 1 to 2 teaspoons minced jalapeño pepper. Jalapeno peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

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