Chile Cornbread Recipe

Summary

Servings1Cuisine
MethodDish

Ingredients

 Sweet red pepper1 , finely chopped
 Green pepper1 , finely chopped
 Jalapeno pepper1 , broiled peeled seeded and chopped
 Onion1 Medium, finely chopped
 Garlic1 Clove (5 gm), minced
 Butter1 Tablespoon, melted
 Pepper1⁄8 Teaspoon
 Hot sauce1 Dash
 Whole kernel corn1⁄2 Cup (8 tbs), drained
 Dry yeast1 Tablespoon
 Sugar1 Tablespoon
 Warm water1⁄2 Cup (8 tbs) (105 To 115)
 Masa harina1⁄2 Cup (8 tbs)
 Yellow cornmeal1⁄4 Cup (4 tbs)
 Salt1 Tablespoon
 Eggs2
 Unsalted butter1 Cup (16 tbs), softened
 All purpose flour1 Cup (16 tbs)
 Egg yolk1 , beaten
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2938 Calories from Fat 1889

% Daily Value*

Total Fat 215 g330.2%

Saturated Fat 128.3 g641.6%

Trans Fat 0 g

Cholesterol 1124.1 mg

Sodium 6080.8 mg253.4%

Total Carbohydrates 219 g72.9%

Dietary Fiber 20.5 g82.2%

Sugars 35.2 g

Protein 48 g95.3%

Vitamin A 226.7% Vitamin C 509.6%

Calcium 43.1% Iron 85.9%

*Based on a 2000 Calorie diet

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.
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