Jalapeño Corn Bread

Jalapeño Corn Bread

Jalapeño Corn Bread


Makes 12 or 16 servings


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

*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.


  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

Calories 191
Total Fat 3 g
Cholesterol 9 mg
Carbohydrate 33 g
Fiber 2 g
Protein 7 g
Sodium 330 mg

Dietary Exchange

Starch 2-1/2
Fat 1/2



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