A Tradition in Family Baking

Fiesta Corn Bread

Fiesta Corn Bread
A compliment to any South of the Border entree.

This recipe makes 1 loaf
Ingredients
Medium Loaf

  • ½ cup, plus 1 TBSP Water
  • ¾ cup Evaporated milk
  • 2 TBSP Oil
  • 3 cups Bread Flour
  • ⅓ cup Corn meal
  • 2 TBSP Sugar
  • 1+1/2 tsp Basil
  • 1+1/2 tsp Salt
  • 1+1/2 tsp Dried onion flakes
  • ⅛ tsp Ginger
  • ⅛ tsp Marjoram
  • ⅛ tsp Cayenne pepper
  • 1 tsp Chili powder
  • 2+1/4 tsp Active Dry Yeast

Large Loaf
  • ⅔ cup Water
  • 1 cup Evaporated milk
  • 3 TBSP Oil
  • 4 cups Bread Flour
  • ½ cup Corn meal
  • 3 TBSP Sugar
  • 2 tsp Basil
  • 2 tsp Salt
  • 2 tsp Dried onion flakes
  • ¼ tsp Ginger
  • ¼ tsp Marjoram
  • ¼ tsp Cayenne pepper
  • 1+1/2 tsp Chili powder
  • 3 tsp Active Dry Yeast
Instructions
Bread Machine Method

  1. Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium/normal crust.

  2. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.

  3. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

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