Jalapeno Cheddar Corn Bread
Ingredients
- 1 cup water, warm to touch
- 3 tablespoons of olive oil
- 3 tablespoons sugar
- 2 large eggs, room temperature
- 3 1/2 cups of all-purpose flour
- 1 1/2 cups of cornmeal
- 1 packet Fleischmann’s Quick-Rise Plus Instant Yeast
- 1 1/2 teaspoon salt
- 1 cup corn kernels, thawed if frozen
- 2 jalapeños, seeded & minced
- 1 cup grated cheddar cheese
PRODUCTS
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment whisk together water, olive oil, sugar & egg until well combined.
- Add flour, cornmeal, Fleischmann’s Quick-Rise Yeast & salt. Knead at a low speed until dough starts to come together.
- Add corn, jalapenos & cheddar cheese. Continue kneading until dough pulls away from the edges of the bowl. If it is too sticky, add a touch more flour.
- Shape into a ball, transfer to a lightly greased bowl, cover & let rise for 30 minutes.
- Divide dough into two equal portions, shape into loafs & transfer to two greased loaf pans.
- Cover & let rise a second time until doubled in size, about 45 minutes.
- Preheat the oven to 375(f) degrees. Brush the top with milk (if desired) & bake until cooked throughout, for about 35 to 40 minutes.
- Let cool completely before slicing & serving.
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