Jalapeño Corn Bread

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Jalapeño Corn Bread."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/jalapeno-corn-bread-recipe.htm>  03 December 2008.

Jalapeño Corn Bread Photo
Jalapeño Corn Bread
Yield: Makes 12 or 16 servings
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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