Green Chili and Jack Cheese Corn Bread
This quick yeast dough is full of flavor. It the perfect pair for any southwest dishes, or sandwiches.
Servings: 20 servings
- 1 ½ cup lukewarm milk
- ½ cup lukewarm water
- 2 tablespoons fat- I used canola oil
- 1 tablespoon active dry yeast
- 4 cups all purpose flour
- 1 cup cornmeal
- ¾ cup whole wheat flour
- 1 tablespoon salt
- 1 ½ teaspoons cumin
- 1 teaspoon ground black pepper
- ½ cup fresh chopped cilantro
- 1 cup grated Monterrey jack cheese
- ½ cup green chilis or jalapenos- depending on how spicy you like it!
Activate yeast by mixing with milk, water and oil. Let this sit for several minutes until it gets foamy. Add remaining ingredients to mixing bowl- minus cheese, chilis and cilantro. To the dry ingredients, mix in yeast mixture. Mix this well for about 6 minutes. If you need more liquid in the dough, add it in the first minute or 2. I needed a couple tablespoons more. I live in a really dry climate. Next comes the remaining ingredients. Mix until completely combined, mine took another 2 minutes. Let this rise 20 minutes. Preheat oven to 400 degrees. Form dough in to shapes, Mine made to large boule (round loaves). Cover and let this rise another 20 minutes.Move to oven and bake for 25-30 minutes. When you are checking for doneness, roll loaf over and thump the bottom. The bread should make a hollow sound. Wait a few minutes and slice. Try this with taco soup, like we did. Or it is also so good as sandwich bread for a southwestern style veggie sandwich or roasted turkey. The possibilities really are endless. I hope this will soon make it on to your favorites list!