Chile Cornbread

Name: Chile Cornbread
Ingredients: 1 sweet red pepper, finely chopped; 1 green pepper, finely chopped; 1 jalapeño pepper, broiled, peeled, seeded and chopped; 1 medium onion, finely chopped; 1 clove garlic, minced; 1 tbsp. butter, melted; 1/8 tsp. pepper; 1 dash hot sauce; 1/2 c. whole kernel corn, drained; 1 pkg. dry yeast; 1 tbsp. sugar; 1/2 c. warm water (105~ to 115~); 2 c. all-purpose flour; 1/2 c. masa harina; 1/4 c. yellow cornmeal; 1 tbsp. salt; 2 eggs; 1/4 c. plus 2 Tbsp. unsalted butter, softened; 3/4 to 1 c. all-purpose flour; 1 egg yolk, beaten; 1 tbsp. water

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Chile Cornbread is an impressive dinner. Made with 1 sweet red pepper, finely chopped, 1 green pepper, finely chopped, 1 jalapeño pepper, broiled, peeled, seeded and chopped, 1 medium onion, finely chopped and 1 clove garlic, minced, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.

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📊 At a Glance

Difficulty Hard

Nutrition Facts

Servings per recipe 1

Serving size 1 serving (1134g)

Amount per serving

Calories 2622

% Daily Value*

Total Fat 110g 141%

Saturated Fat 47g 235%

Trans Fat 0g

Cholesterol 773mg 258%

Sodium 1004mg 44%

Total Carbohydrate 310g 113%

Dietary Fiber 7.5g 27%

Total Sugars 84g

Protein 57g 114%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 7.4mg 41%

Potassium 117mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Values are estimated from ingredients and may vary.

👨‍🍳 Instructions

Saute peppers, onion and garlic in 1 tablespoon butter until tender.

Stir in pepper, hot sauce and corn; cook until thoroughly heated.

Remove from heat; cool.

Dissolve yeast and sugar in warm water in a large mixing bowl; let stand 5 minutes.

Combine 2 cups flour and next 3 ingredients; mix well.

Gradually stir into yeast mixture.

Add eggs, one at a time, mixing with hands until smooth. Turn out onto a lightly floured surface; knead in softened butter, 1 tablespoon at a time, until dough is smooth and elastic. Place dough in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.