Name: Chunky Chili Cornbread
Prep time: 3 h
Cook time: 3 h
Yield: 12
Ingredients: Water - 1 ¼ cups; Egg - 1; Nonfat dry milk powder - ¼ cup; Salt - 1 teaspoon; White sugar - 2 tablespoons; Shortening - 2 tablespoons; Bread flour or all-purpose flour - 3 cups; Cornmeal - ⅓ cup; Frozen corn kernels, thawed and drained - ⅔ cup; Red pepper flakes - 1 ½ teaspoons; Bread machine yeast - 1 teaspoon

Recipe information

Cooking:

3 hour

Servings per container:

Source:

More details

Ingredients for - Chunky Chili Cornbread

1. Water - 1 ¼ cups

2. Egg - 1

3. Nonfat dry milk powder - ¼ cup

4. Salt - 1 teaspoon

5. White sugar - 2 tablespoons

6. Shortening - 2 tablespoons

7. Bread flour or all-purpose flour - 3 cups

8. Cornmeal - ⅓ cup

9. Frozen corn kernels, thawed and drained - ⅔ cup

10. Red pepper flakes - 1 ½ teaspoons

11. Bread machine yeast - 1 teaspoon

How to cook deliciously - Chunky Chili Cornbread

1. Stage

Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start.

2. Stage

When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently.

3. Stage

Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.