Chunky Chili Cornbread

This is a tasty cornbread with texture and a good flavour! The recipe makes a larger than expected loaf. I use the dough setting on the bread maker and then bake it in a large loaf pan, but you could bake it in the bread machine also.

• Preparation Time: 3 hr
• Cooking Time: 35 mins
• Total Time: 3 hr 35 mins
• Calories: 66 Calories

Ingredients

• 1 egg
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 ¼ cups water
• 2 tablespoons shortening
• ⅓ cup cornmeal
• ¼ cup nonfat dry milk powder
• 1 ½ teaspoons red pepper flakes
• 3 cups bread flour or all-purpose flour
• ⅔ cup frozen corn kernels, thawed and drained
• 1 teaspoon bread machine yeast

Recipe Instructions

Step 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.

Step 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.

Step 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.