You Ain’t Never Had My Cornbread (Part 1)

Little bit of Heaven and a little bit of oh yeah…(The first time I heard this song, I blushed)

Anyway, I say Part I because this recipe is actually not for MY famous cornbread, but another recipe I tried that goes in the bread machine.  It’s called “Cinco de Mayo” but I made some changes based on availability and preference – my kids don’t go for real spicy things.

Cinco de Mayo Cornbread

Measure ingredients in the order listed into your bread machine’s pan.

  • 1 cup warm water
  • 1 tbsp olive oil
  • 1/2 cup whole kernel corn (I only had frozen; I thawed it in a colander in the sink and squeezed it dry)
  • 1/4 canned green chilis, diced (I skipped this)
  • 1 1/2 tsp canned jalapeno peppers, diced (I skipped this)
  • 1/4 tsp lemon juice
  • 3 cups white bread flour
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp salt
  • 3/4 cup corn meal
  • 2 tsp ground cumin
  • 2 shakes of cayenne pepper and pinch red pepper flakes (not in original recipe, I added it)
  • 1 1/2 tsp fast rise yeast (or 2 tsp active dry yeast)

Bake on basic bread cycle.

This was thoroughly OK but I’m going to give it another chance and make a couple changes.  First of all, I used generic frozen corn because I had depleted my stash of Trader Joe’s roasted sweet corn which, other than Dykeman’s corn, is the only corn for me on the planet.  And the whole time I was measuring ingredients I was thinking, “I really wish I had Trader Joe’s corn.”  Also, because I omitted the chilies and jalapenos, I think something was mixing from the texture.  I might add some diced red bell pepper next time.  I think this has possibilities.

But you still ain’t never had my cornbread.  It’ll make you wanna run around naked (cause you know it looks good on you)


One comment on “You Ain’t Never Had My Cornbread (Part 1)

  1. Claudia says:

    Donde esta part 2?

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