Bread Machine Corn-Jalapeño Bread

This lively bread has corn and the added kick of jalapeño chilies. It's a great bread to accompany any Southwest-style meal.

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Prep Time 10 min
Total Time 3 hr 40 min
Servings 12

Ingredients

3/4: cup plus 2 tablespoons water

2/3: cup Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed,drained

2: tablespoons butter or margarine, softened

1: tablespoon chopped jalapeño chili

3 1/4: cups Gold Medal® Better for Bread™ flour

1/3: cup cornmeal

2: tablespoons sugar

1 1/2: teaspoons salt

2 1/2: teaspoons bread machine or quick active dry yeast

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Directions

1 Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2 Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

EXPERT TIPS

Expert Tips

If your bread machine has a 2-pound vertical pan, the loaf will be short but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread. We also found that we didn't have good results in bread machines with glass-dome lids.

Jalapeño chilies are named after Jalapa, the capital of Veracruz, Mexico. The seeds and membrane inside the chili contain a compound called capsaicin, which creates the heat of the chili. This compound also can burn your skin and eyes, so be sure to wear plastic gloves when handling chilies and wash your hands thoroughly when finished.

This Chili-Cheddar Spread is a great way to use any extra corn: Mix a 3-oz package of softened cream cheese with 2 tablespoons milk until smooth and creamy. Stir in 1/3 cup shredded Cheddar cheese, 1/4 cup whole kernel corn, 3/4 teaspoon chili powder and a sliced green onion. This makes about 3/4 cup spread, so cover and refrigerate any leftovers.

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