Chunky Chili Cornbread

Name: Chunky Chili Cornbread
Ingredients: 1 1/4 cups water; 1 egg; 1/4 cup nonfat dry milk powder; 1 teaspoon salt; 2 tablespoons white sugar; 2 tablespoons shortening; 3 cups bread flour or all-purpose flour; 1/3 cup cornmeal; 2/3 cup frozen corn kernels, thawed and drained; 1 1/2 teaspoons red pepper flakes; 1 teaspoon bread machine yeast

11 ingredients

3 steps

Ingredients

1 1/4 cups water
1 egg
1/4 cup nonfat dry milk powder
1 teaspoon salt
2 tablespoons white sugar
2 tablespoons shortening
3 cups bread flour or all-purpose flour
1/3 cup cornmeal
2/3 cup frozen corn kernels, thawed and drained
1 1/2 teaspoons red pepper flakes
1 teaspoon bread machine yeast

Directions

1

Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start.
2

When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently.
3

Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.