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52
JALAPEÑO CORNBREAD
Cake Program | Delay Start Timer: No
1. Using a pastry brush or a paper towel, lightly coat the bread pan and paddle with vegetable oil.
2. Put all the dough/batter ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart
®
Custom
Convection Bread Maker. Put the mix-ins in the Automatic Mix-in Dispenser.
3. Press Menu to select the Cake program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. During the knead cycle,
peek in the unit to see if the pan needs to be scraped down. If so, press Start/Stop/Pause to pause the unit and scrape the sides, especially the corners of
the pan, very well. Press Start/Stop/Pause to resume the program.
4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.
Nutritional information per serving (based on 12 servings):
Calories 208 (38% from fat) • Carb. 27g • Pro. 6g • Fat 9g • Sat. fat 5g • Chol. 53mg • Sod. 373mg • Calc. 66mg • Fiber 2g
INGREDIENTS ONE SIZE
Vegetable oil For coating pan
Dough/Batter
Low-fat buttermilk, room temperature 1¾ cups (424g)
Unsalted butter, room temperature, cut into ½-inch pieces 8 tablespoons (1 stick) (113g)
Eggs, large, room temperature 2
Unbleached all-purpose flour 1½ cups (210g)
Cornmeal (medium or fine) 1½ cups (172g)
Granulated sugar 2 tablespoons (25g)
Baking powder 1½ teaspoons (5g)
Baking soda ½ teaspoon (2g)
Kosher salt ½ teaspoon (3g)
Mix-Ins
Fresh jalapeño, finely chopped 1
Sweet pickled jalapeño slices ½ cup
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