Spicy Jalapeño Cornbread Recipe: Easy & Delicious!

Jalapeño Corn Bread

YIELD Makes 12 or 16 servings

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:

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.

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