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)