Wednesday, February 11, 2009

Jack Cheese and Jalapeño Corn Bread

I love corn bread. It is earthy, delicious, and goes with so many different kinds of cuisine. It is especially tasty with chiles and spicy foods. When I decided to make the Brazilian Black Bean Soup, I knew it would be awesome with corn bread. This is a super simple bread to make and it is perfect. I only made one loaf, so cut the recipe in half if you want to do that.

Also, it goes great with the red chile honey I made last week.

Jack Cheese and Jalapeño Corn Bread from Flavored Breads:

Makes two 1-pound loaves

1½ c. lukewarm milk
½ c. lukewarm water
2 Tb. canola or vegetable oil
1 Tb. active dry yeast
4 c. all-purpose flour
1 c. cornmeal
¾ c. whole-wheat flour
4 tsp. salt (I used kosher)
2 tsp. cumin
1 tsp. freshly ground black pepper
½ c. chopped fresh cilantro
1 c. grated Monterey jack cheese
7 jalapeño chiles, stemmed, seeded, and minced

Preheat oven to 400 degrees.

Gently whisk the milk, water, and oil in a large mixing bowl. Sprinkle yeast over the milk mixture and let sit for 3 or 4 minutes. Combine the dry ingredients (all-purpose flour, cornmeal, whole-wheat flour, salt, cumin, and black pepper) and sift into a separate mixing bowl.

Add the dry ingredients to the yeast mixture and mix or knead for 6 minutes, or until the dough is smooth and elastic. Add the cilantro, cheese, and jalapeños, and mix or knead until thoroughly and evenly distributed. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 20 minutes.

Dust a baking sheet with cornmeal or flour. I used a bread pan because I like the shape and it works really well with corn breads. Divide the dough into 2 equal portions and shape into round loaves. Or, do what I did, and put it in a bread pan. Place the loaves on the prepared baking sheet and cover with plastic wrap. Let rise for 25 minutes.

Bake for 18 to 20 minutes, or until golden brown and a paring knife or toothpick comes out clean when inserted in the center. Place the loaves on a rack to cool. Cut when cool or slightly warm and serve.

Even Aaron, who’s not a big fan of corn bread, really like this one. Especially with the soup. It’s also great crumbled up in the black bean soup the next day. Yum!


Carrina said...

Okay, this recipe gets the "copy down meticulously from interweb onto actual recipe card" treatment. Yum!

Becca said...

Yay! That makes me feel really good! I love that we get to share so many recipes.

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