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Bread Machine Corn-Jalapeño Bread
Recipe Tip
Corning Around
Eat corn right off the cob or as kernels mixed into other favorite foods to get your fix of fiber for healthy digestion.
Serve With
Chili-Cheddar Spread is a great way to use any extra corn: Mix a 4 oz of softened fat-free cream cheese with 2 tablespoons milk until smooth and creamy. Stir in 1/3 cup shredded reduced-fat 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.
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Bread Machine Corn-Jalapeño Bread

This lively bread has corn and the added kick of jalapeño chilies. It's a great bread to accompany any Southwest-style meal. From eatbetteramerica.
Prep Time:10 min
Start to Finish:3 hr 40 min
makes:1 loaf (1 1/2 lb), 12 slices

3/4cup plus 2 tablespoons water
2/3cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
2tablespoons butter or margarine, softened
1tablespoon chopped jalapeño chili
3 1/4cups bread flour
1/3cup cornmeal
2tablespoons sugar
1 1/2teaspoons salt
2 1/2teaspoons bread machine or quick active dry yeast
1.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Nutritional Information
1 Slice: Calories 180 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 310mg; Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 3g); Protein 5g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 3 oz-equivalents Grains 
*% Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 3 oz-equivalents Grains

 
 
 
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