8 Serves
130 Mins
4 g
27 g
34 g
In a large mixing bowl, combine the flour, cornmeal, salt, and yeast. Gradually add warm water while mixing to form a shaggy dough.
Ingredients, vitamins, and health benefits
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
121 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
224 mg / 4,700 mgSodium
344 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Turn the dough onto a clean surface and knead for 10 minutes until smooth and elastic. Fold in the diced jalapeño peppers during the final minute of kneading.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes until doubled in size.
Shape the dough into a round loaf and place it on a baking sheet. Allow it to proof for another 24 minutes.
Preheat your oven to 230°C and bake the cornbread for 30 minutes until golden brown and hollow-sounding when tapped.
Salt
Active dry yeast
Warm water
Cornmeal
Jalapeno
Olive Oil
Vitamin A
150 µg / 900 µgVitamin C
39 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
121 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
224 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4
g57
g45
g
American
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g