You Ain't Never Had My Cornbread (Part 1)

I say Part I because this recipe is actually not for MY famous cornbread, but another recipe I tried that goes in the bread machine. It's called "Cinco de Mayo" but I made some changes based on availability and preference—my kids don't go for real spicy things.

Cinco de Mayo Cornbread

Measure ingredients in the order listed into your bread machine's pan.

  • 1 cup warm water
  • 1 tbsp olive oil
  • 1/2 cup whole kernel corn (I only had frozen; I thawed it in a colander in the sink and squeezed it dry)
  • 1/4 canned green chilis, diced (I skipped this)
  • 1 1/2 tsp canned jalapeno peppers, diced (I skipped this)
  • 1/4 tsp lemon juice
  • 3 cups white bread flour
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp salt
  • 3/4 cup corn meal
  • 2 tsp ground cumin
  • 2 shakes of cayenne pepper and pinch red pepper flakes (not in original recipe, I added it)
  • 1 1/2 tsp fast rise yeast (or 2 tsp active dry yeast)

Bake on basic bread cycle.

This was thoroughly OK but I'm going to give it another chance and make a couple changes. First of all, I used generic frozen corn because I had depleted my stash of Trader Joe's roasted sweet corn which, other than Dykeman's corn, is the only corn for me on the planet. And the whole time I was measuring ingredients I was thinking, "I really wish I had Trader Joe's corn." Also, because I omitted the chilies and jalapenos, I think something was mixing from the texture. I might add some diced red bell pepper next time.  I think this has possibilities.


But you still ain't never had my cornbread. It'll make you wanna run around naked (cause you know it looks good on you)