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–+ servings

Best Jalapeño Popper Cornbread Machine Recipe

This soft, yeasted Jalapeño Popper Cornbread is made effortlessly in a bread machine and is the perfect side for chili, pozole, or BBQ.
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Total Time 3 hours
Course Bread, Side Dish
Cuisine American, South Western
Servings 1 loaf

Equipment

  • Bread machine with Basic/White program
  • 1½- to 2-pound loaf capacity pan

Ingredients
  

1½-Pound Loaf:

  • 1 cup water
  • 2 tsp olive oil
  • 2 tbsp minced jalapeño
  • 1 cup shredded cheddar cheese
  • 2¾ cups bread flour
  • ½ cup self-rising yellow cornmeal
  • 2 tsp sugar
  • ¾ tsp kosher salt
  • ½ tsp dried oregano or ½ tbsp fresh oregano
  • 1 tsp yeast

2-Pound Loaf:

  • 1⅓ cups water
  • 1 tbsp olive oil
  • 3 tbsp minced jalapeño
  • 1½ cups shredded cheddar cheese
  • 3⅔ cups bread flour
  • ⅔ cup self-rising yellow cornmeal
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • ¾ tsp dried oregano or 1 tbsp fresh oregano
  • 1¼ tsp yeast

Instructions
 

  • Add ingredients to your bread machine’s baking pan in the order listed, starting with the water and ending with the yeast.
  • Select the Basic/White program on your machine.
  • Choose the loaf size setting (1½-pound or 2-pound) that corresponds with your ingredients.
  • Press Start and let the machine do the work.
  • When the loaf is finished, remove it from the bread pan and transfer it to a wire rack.
  • Allow it to cool for at least 30 minutes before slicing.

Notes

  • Cornmeal Tip: Use self-rising yellow cornmeal, which is finely ground and differs from regular cornmeal. It can usually be found in the specialty flours section of the grocery store.
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