This lively bread has corn and the added kick of jalapeño chiles. It's a great bread to accompany any Southwest-style meal.
Prep Time:10 min | Yield: 1 loaf (1 1/2 pounds), 12 slices
Nutrition Information: 1 Serving: Calories 170 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 320 mg; Total Carbohydrate 35 g (Dietary Fiber 2 g); Protein 5 g
Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 10 %
Exchanges: 2 Starch
* Percent Daily Values are based on a 2,000 calorie diet.
If your bread machine has a 2-pound vertical pan, the loaf will be short but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread. We also found that we didn't have good results in bread machines with glass-dome lids.
Did You Know...Jalapeño chiles are named after Jalapa, the capital of Veracruz, Mexico. The seeds and membrane inside the chile contain a compound called capsaicin, which creates the heat of the chile. This compound also can burn your skin and eyes, so be sure to wear plastic gloves when handling chiles and wash your hands thoroughly when finished.
Planned-Overs: This Chili-Cheddar Spread is a great way to use any extra corn: Mix a 3-oz package of softened cream cheese with 2 tablespoons milk until smooth and creamy. Stir in 1/3 cup shredded Cheddar cheese, 1/4 cup whole kernel corn, 3/4 teaspoon chili powder and a sliced green onion. This makes about 3/4 cup spread, so cover and refrigerate any leftovers.
Recipe and photo used with permission from: Betty Crocker © 2007 ®/TM General Mills