Corn Bread is a Southern American staple with spicy food…Therefore, it is a serious staple in our household, as we love all of that spicy food. This is a family fave as EVERYONE loves it! Enjoy!
~ Kimberly Edwards 🙂

Type: Bread Recipe
Serve With: Chili, Gumbo, Stews, Soup, Meatloaf
Prep Time: 8 min
Cook Time: 3 hrs, 30 min on Sweet Bread Cycle
Yield: 1 loaf

Ingredients:

• 1 1/2 cups water – lukewarm
• 1 1/2 tsp active dry yeast – I prefer Fleischmann’s.
• 1/2 cup sugar
• 1/2 cup skim milk powder
• 2 tbsp butter – softened
• 1 corn cob – boiled & corn cut off cob.
• 1 tbsp flax seeds – * optional
• 1 1/2 tsp sea salt
• 1 tsp freshly cracked black pepper
• 1 cup cornmeal
• 3 1/2 cups bread flour – I prefer Robin Hood brand.

Instructions:

1. Combine all ingredients in the bread machine reservoir in the order presented.
2. Turn on the machine to the Sweet Bread cycle, if you have one. * Tip: If dough looks too wet, add more flour 1 tbsp at a time; if dough looks too dry, add more water 1 tsp at a time.
3. I bake mine on the 3 hr, 30 min setting for my machine to bake this type of bread.
4. When bread is finished baking, open lid of the bread machine to let it cool slowly for about 10 min.
5. Take bread out of baking pan, and wait another 5 min.

Sweet Cornbread is the perfect compliment to a spicy chili, which I happen to be making tonight too! Yum!

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I hope you enjoyed this Bread Recipe on Cooking With Kimberly. Until next time…

Eat Deliciously!