Fiesta Corn Bread
A compliment to any South of the Border entrée.
Yield: 1 loaf
Medium Loaf (1½ lb bread machine)
  • ½ cup, plus 1 Tbsp water
  • ¾ cup evaporated milk
  • 2 Tbsp oil
  • 3 cups bread flour
  • ⅓ cup corn meal
  • 2 Tbsp sugar
  • 1½ tsp basil
  • 1½ tsp salt
  • 1½ tsp dried onion flakes
  • ⅛ tsp ginger
  • ⅛ tsp marjoram
  • ⅛ tsp cayenne pepper
  • 1 tsp chili powder
  • 2¼ tsp (one package) RED STAR Active Dry Yeast
Large Loaf (2 lb bread machine)
  • 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
  • 1½ tsp chili powder
  • 1 Tbsp (1⅓ package) RED STAR Active Dry Yeast
  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.

  4. Recipe featured at The Yooper Girl.
You can select dough cycle and remove dough after 1st rise. Then shape into loaf, place in greased bread pan, rise until finger indentation remains after lightly touching, bake for 25 minutes at 375°F. Let cool on wire rack, slice and enjoy!
Fiesta Corn Bread | A compliment to any South of the Border entrée. Find recipe at

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