Bread Machine Corn Jalapeo Bread
Add a touch of Southwestern flair to your table with this irresistible Bread Machine Corn Jalapeño Bread! Featuring a delightful blend of sweet honey, nutty cornmeal, and the mild heat of diced jalapeños, this recipe packs bold flavor into every slice. The bread machine does all the heavy lifting, from kneading to baking, making this recipe stress-free and perfect for busy days. Canned corn kernels add pops of sweetness, while optional shredded cheddar cheese takes the richness up a notch. Whether served as a side for chili, sliced for sandwiches, or simply enjoyed on its own, this bread is a versatile and crowd-pleasing addition to your repertoire. Don’t forget to savor the golden crust and tender crumb that make this loaf a true standout!
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Recipe Information
Ingredients
- 240 ml Milk
- 2 tablespoons Unsalted butter
- 2 tablespoons Honey
- 285 grams All-purpose flour
- 85 grams Yellow cornmeal
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 2 teaspoons Instant dry yeast
- 30 grams Diced jalapeño (fresh or canned, seeds removed for less heat)
- 50 grams Canned corn kernels (drained)
- 50 grams Shredded cheddar cheese (optional)
Instructions
Add the milk, unsalted butter, and honey into the bread machine's pan. Make sure the butter is softened or cut into small pieces for even mixing.
Layer the all-purpose flour followed by the yellow cornmeal on top of the liquid ingredients, creating a barrier to separate the liquid from the yeast.
Sprinkle the granulated sugar and salt on top of the flour mixture. Do not let these come in direct contact with the liquid below.
Make a small well in the center of the flour and add the instant dry yeast. Avoid letting the yeast touch the liquid at this stage.
Add the diced jalapeño, canned corn kernels, and shredded cheddar cheese (if using) around the edges of the pan. Do not place these directly into the yeast well.
Set your bread machine to the 'Basic' or 'White Bread' setting. Select the medium crust color option, if available.
Start the bread machine and allow it to complete the mixing, kneading, rising, and baking cycles. This process typically takes around 3 hours, but times may vary by machine.
Once the bread machine signals that the bread is done, carefully remove the pan from the machine using oven mitts. Let the bread cool in the pan for 5-10 minutes.
Turn the bread out of the pan onto a wire rack to cool completely before slicing. This prevents the bread from becoming soggy at the bottom.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 347.0 g | 126% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 51.8 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 410 mg | 32% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
