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Fiesta Corn Bread

A compliment to any South of the Border entree.

This recipe makes 1 loaf
Water1/2 cup, plus 1 TBSP2/3 cup
Evaporated milk3/4 cup1 cup
Bread Flour3 cups4 cups
Corn meal1/3 cup1/2 cup
Basil1+1/2 tsp2 tsp
Salt1+1/2 tsp2 tsp
Dried onion flakes1+1/2 tsp2 tsp
Ginger1/8 tsp1/4 tsp
Marjoram1/8 tsp1/4 tsp
Cayenne pepper1/8 tsp1/4 tsp
Chili powder1 tsp1+1/2 tsp
Active Dry Yeast2+1/4 tsp3 tsp
Bread Machine Method

Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium/normal crust.


Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.  


You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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