Southwestern Cornbread...from the Midwest

Southwestern Cornbread with jalapenos, corn, cheese and red onion

There is nothing I like better than baking homemade bread. There is just something so rewarding and satisfying about seeing it rise in the pan and then smell it baking in the oven, filling the entire house with aromas of heart and home. This recipe for Southwestern Cornbread does just that.



I found and adapted this recipe from the Taste of Home cookbook called Recipes Across America and then made enough changes to it that I decided to rename it from Arizona Corn Bread (pg 353) to Southwestern Cornbread from the Midwest. Is it so wrong? LOL

What makes this bread so special is that it has a mixture of consistencies. Part is that of a soft and pillow yeast bread, and part has the crumbly texture of traditional corn bread. Put the two together and you have one excellent bread that pairs well with any meal you put it with. Or, it works wonderfully well as a sandwich bread for any of your favorite sandwich fixin's.

Southwestern Cornbread Recips

This recipe makes two good size loaves so you'll have plenty for now and then plenty for later if you decide to freeze one. Or, think about wrapping up the second loaf and giving it as a thoughtful gift along with a nice bottle of wine. It's one of those breads that everyone will enjoy, from the first slice to the last.

Oh, I almost forgot to tell you...if you want a real treat, don't forget drop a few slices in the toaster and toast them up. This bread is wonderful that way too and would make a fantastic toasted bread for an egg sandwich with a slice of melted pepper jack cheese...Oooooh, *note to self* LOL

Southwestern Cornbread Recipe via kudoskitchenbyrenee.com

SOUTHWESTERN CORNBREAD    {PRINT THIS RECIPE}
Yield: 2 loaves      Prep Time: 120 minutes (including rise time)    Bake Time: 40-45 minutes

1 cup cornmeal
2 tablespoons brown sugar
2 packages active dry yeast
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup Greek yogurt
½ cup olive oil
1 small can (4 ounces) fire roasted chiles
1 medium red onion, finely chopped
1 cup frozen corn
2 eggs
1 ¼ cup shredded pepper jack cheese
6 cups all-purpose flour
olive oil spray

-In the bowl of a stand mixer, combine the first 8 ingredients; Set aside.
-In a medium saucepan over medium/low heat warm the yogurt, olive oil, chiles, corn and red onion to 115 - 120 degrees.
-Pour the warmed yogurt mixture into the cornmeal mixture and blend with the paddle attachment until all the ingredients are combined.
-Slowly knead in the eggs (one at a time), cheese and 5 cups of the flour.
-Add in as much of the remaining flour as needed until the dough is smooth, elastic and no longer sticky.
-Cover the bowl with plastic wrap and allow the dough to rise until doubled in a warm, draft free place.
-Punch the dough down and divide the dough in half.
-Prepare 2  9" x 5" loaf pans by spraying liberally with olive oil spray
-Using your fingertips (sprayed with olive oil spray) place each half of dough into a loaf pan and press and shape the dough evenly throughout the loaf pans.
-Allow the bread to rise in a warm, draft free place until doubled (approximately 30-40 minutes).
-Preheat the oven to 375 degrees.
-Bake the loaves in a preheated oven for 45-50 minutes or until the loaves are golden brown and sound hallow when tapped.
-Allow the loaves to cool on a wire rack for about 15 minutes and then turn them out and allow them to cool completely.


Here are a few step-by-step photos I took while I was making these loaves that will hopefully help you visualize the process, if needed. Should you have any questions for me, please feel free to leave them in the comment section. I promise to answer any and all questions as quickly as possible.
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Add the corn meal, sugar, yeast, salt, pepper, baking soda, garlic powder, paprika  into the bowl of a stand mixer. In a medium sauce pan heat the yogurt, olive oil, onion, chiles and corn until just warm, not hot.



Pour the warmed yogurt mixture into the dry corn meal mixture and blend with the dough hook until the ingredients are completely combined. Add the eggs (one at a time) and the cheese and blend until thoroughly mixed.



With the mixer on low, knead in 5 cups of the all purpose flour. Add in more flour as needed to form a smooth and elastic dough.



Allow the dough to rise until doubled in a warm, draft free place. Once risen, divide the dough in half and place each half evenly into 2 prepared loaf pans that have been sprayed with olive oil.


Allow the dough to rise again for approximately 30-40 minutes and then bake in a preheated oven for 45-50 minutes until golden brown. Cool completely on a wire rack before wrapping for freezing or giving as a gift.


Southwestern Cornbread Recipe with onions, chiles and cheese.

I can't tell you how happy I am that fall if finally here. Not that I want another winter (aka "polar vortex") that we had last year...I don't! It's just that I adore fall with all it's autumnal splendor. From it's rustic hues of color to the rich, deep rich flavors of comfort food that only an autumnal kitchen can bring.

With that said, I hope you'll appreciate this set of Jack-O-Lantern painted wine glassed that are perfect for this time of year (if I do say so myself).

Jack-O-Lantern Painted Wine Glasses / www.kudoskitchenbyrenee.wazala.com
If there is ever anything I can paint for you, please don't hesitate to contact me or visit my shop. Custom orders are always welcome and I can work from any photo or description you send my way.
Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!

Thanks for visiting me in my Kudos Kitchen. I hope you've enjoyed your stay.
Until we eat again,


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