Chunky Chili Cornbread Recipe

Name: Chunky Chili Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/4 cups water; 1 egg; 1/4 cup nonfat dry milk powder; 1 teaspoon salt; 2 tablespoons white sugar; 2 tablespoons shortening; 3 cups bread flour or all-purpose flour; 1/3 cup cornmeal; 2/3 cup frozen corn kernels, thawed and drained; 1 1/2 teaspoons red pepper flakes; 1 teaspoon bread machine yeast

Servings: persons

1 1/4 cups water
1 egg
1/4 cup nonfat dry milk powder
1 teaspoon salt
2 tablespoons white sugar
2 tablespoons shortening
3 cups bread flour or all-purpose flour
1/3 cup cornmeal
2/3 cup frozen corn kernels, thawed and drained
1 1/2 teaspoons red pepper flakes
1 teaspoon bread machine yeast

1
Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start.
2
When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently.
3
Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups water, 1 egg, 1/4 cup nonfat dry milk powder, 1 teaspoon salt, and more.

Yes, Chunky Chili Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chunky Chili Cornbread

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