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Bread Machine Fiesta Corn Bread

Fiesta Corn Bread
A compliment to any South of the Border entrée, this yeast bread recipe is made in the bread machine. Delicious with a schmear of honey butter.
Yield 1 loaf



Medium Loaf (1 1/2-pound bread machine)

  • 1/2 cup plus 1 tablespoon water
  • 3/4 cup evaporated milk
  • 2 tablespoons vegetable oil
  • 3 cups bread flour
  • 1/3 cup corn meal
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dried onion flakes
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2-pound bread machine)

  • 2/3 cup water
  • 1 cup evaporated milk
  • 3 tablespoons vegetable oil
  • 4 cups bread flour
  • 1/2 cup corn meal
  • 3 tablespoons granulated sugar
  • 2 teaspoons dried basil
  • 2 teaspoons salt
  • 2 teaspoons dried onion flakes
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons chili powder
  • 1 tablespoon Red Star Active Dry Yeast


  • Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in the order specified by manufacturer. Select basic or white bread cycle and medium/normal crust. 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, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
  • When cycle is completed, remove bread from pan; cool on wire rack.


To finish bread in oven: Select dough cycle. When cycle is complete, turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Start with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9×5-inch loaf pan. Cover; let rise until indentation remains after touching, about 30-45 minutes. Bake in preheated 375°F oven for 25 minutes. Let cool on wire rack, slice and enjoy!
Photo by The Yooper Girl.

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