Craving a bread that'll set your taste buds on fire and transport you straight to the vibrant streets of Mexico? Look no further than this incredible Corn and Chilli Bread! Imagine a golden, rustic loaf bursting with the smoky heat of green chillies and sweet corn kernels – a perfect fusion of comfort and excitement that will revolutionize your bread game. Whether you're a spice lover or just looking to add some zest to your meal, this recipe promises to be your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 1 loaf
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 cup chopped green chillies
- 1/2 cup corn kernels
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x5 inch loaf pan thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, mix the wet ingredients: milk and vegetable oil. Whisk until fully combined and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in the chopped green chillies and corn kernels, distributing them evenly throughout the batter.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve warm, optionally with butter or as a side to soups and stews.
Tips
- Use fresh, high-quality chillies for the most vibrant flavor – the fresher, the better!
- Don't overmix the batter – mix just until ingredients are combined to keep the bread tender.
- For extra moisture, you can substitute some milk with buttermilk or add a dollop of sour cream to the batter.
- Adjust the chilli quantity based on your heat tolerance – remove seeds for a milder version.
- Check the bread's doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.
- Let the bread cool slightly before slicing to help it set and prevent crumbling.
- Serve warm with a pat of butter or alongside chili, soups, or as a standalone snack.
- Store in an airtight container for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 5g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 5mg
