Chile Cornbread Recipe
Ingredients
| Sweet red pepper | 1 To taste, finely chopped | |
| Green pepper | 1 To taste, finely chopped | |
| 1 jalapeno pepper, broiled, peeled, seeded, and chopped | ||
| Onion | 1 Medium, finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter | 1 Tablespoon, melted | |
| Pepper | 1/8 Teaspoon | |
| Hot Sauce | 1 Dash | |
| Whole kernel corn | 1/2 Cup (16 tbs), drained | |
| Dry yeast | 1 | |
| Sugar | 1 Tablespoon | |
| Warm water | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Masa harina | 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Eggs | 2 | |
| 1/4 cup plus 2 tablespoons unsalted butter, 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.
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.
Chef
