Corn and Jalapeño Cheese Bread
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (1)

Corn and Jalapeño Cheese Bread

NUTRITION · PER SERVING255M COOK
CAL 9%·PRO 14%
CARBS 22G50% OF CAL
2G FIBER1G ADDED0G INTRINSIC18G OTHER2G TOTAL SUGAR
FAT 6G33% OF CAL
3G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A yeast bread with the flavor of cornbread—studded with corn, jalapeños, and cheddar cheese. Savory and versatile, great alongside soups or as a sandwich base.

sideamericanbaked goodvegetarian
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Nutrition & ingredients

1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.

Ingredients

serves 12
  • 6 Tablespoons lukewarm water (about 105F)
  • 3/4 teaspoon active dry or regular instant yeast
  • 1/2 cup + 2 Tablespoons all-purpose flour
  • All of the Starter Dough from above
  • 1/3 cup lukewarm water
  • 1 1/4 cups all-purpose flour
  • 1/2 cup + 1 Tablespoon cornmeal (white or yellow)
  • 1/2 cup corn kernels (fresh cut from the cob, frozen corn thawed or canned corn)
  • 1 large egg
  • 1 Tablespoon honey (or maple syrup or white sugar)
  • 2 1/2 teaspoons vegetable oil (or other neutral-tasting oil)
  • 1 1/2 teaspoons fine sea salt
  • 1 medium jalapeño pepper (cored, seeded and diced)
  • 1 1/2 cups cheddar cheese (shredded)
PREP
30M
SODIUM
387MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.