Corn and Cheddar Bread Abm
Experience the ultimate comfort food fusion with this Corn and Cheddar Bread, a delightful recipe designed for your bread machine (ABM). This golden loaf combines the earthy sweetness of cornmeal and kernels with the rich, sharp bite of cheddar cheese, creating a perfect balance of flavors and textures in every slice. Made with pantry staples like all-purpose flour, milk, and butter, this bread is elevated by its unique blend of cheesy goodness and subtle hints of corn. It’s ideal for everything from hearty sandwiches to a warm slice slathered with butter alongside soups and stews. With minimal prep time and the ease of a bread machine handling the heavy lifting, this recipe delivers bakery-quality results right at home. Perfect for busy bakers and cheese lovers alike, this versatile bread will become a go-to staple in your recipe rotation!
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Recipe Information
Ingredients
- 0.75 cup Warm water
- 0.33 cup Milk
- 3 tablespoons Unsalted butter
- 3 cups All-purpose flour
- 0.5 cup Cornmeal
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Dried instant yeast
- 1 cup Shredded sharp cheddar cheese
- 0.5 cup Canned or frozen corn kernels (drained well, if canned)
Instructions
Add the warm water, milk, and unsalted butter to the bread machine pan. Ensure the liquids are at room temperature or slightly warm to help activate the yeast.
Layer the all-purpose flour and cornmeal on top of the liquid ingredients to create a barrier between the wet components and the yeast.
Sprinkle in the granulated sugar and salt, ensuring they are on opposite sides of the pan.
Make a small well in the center of the dry ingredients. Add the dry instant yeast to the well.
Close the bread machine lid and set it to the basic or white bread cycle, with the crust color of your preference (light, medium, or dark).
When the bread machine signals for additional ingredients, typically during the kneading process, add the shredded sharp cheddar cheese and corn kernels.
Allow the bread machine to complete the entire cycle, including kneading, rising, and baking. Avoid opening the lid excessively to maintain consistent temperatures.
Once the baking cycle is complete, carefully remove the bread pan using oven mitts. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy the cheesy, corny goodness!
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 36.6 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 973 mg | 75% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 981 mg | 21% | |
*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.
