Jalapeño Corn Bread

This is a great side to serve with a bunch of different recipes. For example, try serving this with Mexican Pot Roast (see recipe in Chapter 12).

INGREDIENTS | SERVES 4

1 small yellow onion

2 garlic cloves

2 tablespoons canned chopped jalapeños

11⁄2 cups bread flour

3⁄4 cup masa harina or cornmeal

1⁄4 cup granulated sugar

41⁄2 teaspoons baking powder

1 teaspoon salt

1 large egg

1 cup whole milk

1⁄2 teaspoon vegetable oil

1⁄2 cup canned cream-style corn

1⁄2 cup grated Cheddar cheese

  1. Preheat oven to 350°F.
  2. Remove the skin from the onion and chop into 1⁄4" pieces. Remove the skin from the garlic and mince. Drain off the water from the jalapeños.
  3. Mix all the ingredients together in a medium-sized mixing bowl.
  4. Pour the mixture into a greased bread pan.
  5. Bake for 30–45 minutes or until lightly brown on top.

Know When Bread Is Done

Bread that is fully cooked will spring back when you lightly touch the top with your finger. In addition, a toothpick inserted into the center of the bread should come out clean. Most breads will also be lightly browned on top when they are done.