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Chile Cornbread

southern.chef's picture
Ingredients
  Sweet red pepper 1 , finely chopped
  Green pepper 1 , finely chopped
  Jalapeno pepper 1 , broiled peeled seeded and chopped
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), minced
  Butter 1 Tablespoon, melted
  Pepper 1⁄8 Teaspoon
  Hot sauce 1 Dash
  Whole kernel corn 1⁄2 Cup (8 tbs), drained
  Dry yeast 1 Tablespoon
  Sugar 1 Tablespoon
  Warm water 1⁄2 Cup (8 tbs) (105 To 115)
  Masa harina 1⁄2 Cup (8 tbs)
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Salt 1 Tablespoon
  Eggs 2
  Unsalted butter 1 Cup (16 tbs), softened
  All purpose flour 1 Cup (16 tbs)
  Egg yolk 1 , beaten
  Water 1 Tablespoon
Directions

Saute peppers, onion, and garlic in 1 tablespoon butter until tender.
Stir in pepper, hot sauce, and corn, cook until thoroughly heated.
Remove from heat, let cool.
Dissolve yeast and sugar in warm water in a large mixing bowl, let stand 5 minutes.
Combine 2 cups flour, masa harina, cornmeal, and salt; mix well.
Gradually stir into yeast mixture, add eggs, one at a time, mixing with hands until smooth.
Turn out onto a lightly floured surface, knead in softened butter, 1 tablespoon at a time, until dough is smooth and elastic.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down.
Turn out onto a floured surface, gradually add corn mixture and remaining 3/4 to 1 cup flour, kneading until no longer sticky.
Shape into a loaf; place in a well-greased 9- x 5- x 3-inch loafpan.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Combine egg yolk and 1 tablespoon water, and brush dough lightly with mixture, bake at 350° for 50 to 55 minutes or until loaf sounds hollow when tapped.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Servings: 
1

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