Chunky Chili Cornbread
Description
This is a tasty cornbread with texture and a good flavour! The recipe makes a larger than expected loaf. I use the dough setting on the bread maker and then bake it in a large loaf pan, but you could bake it in the bread machine also.
Ingredients
•
1 1/4 cups water
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1 egg
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1/4 cup nonfat dry milk powder
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1 teaspoon salt
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2 tablespoons white sugar
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2 tablespoons shortening
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3 cups bread flour or all-purpose flour
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1/3 cup cornmeal
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2/3 cup frozen corn kernels, thawed and drained
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1 1/2 teaspoons red pepper flakes
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1 teaspoon bread machine yeast
Directions
1
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
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
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.