Barry's mexican corn bread
14 slices
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Whole wheat flour * |
| 2½ | cup | All purpose flour |
| ¼ | cup | Corn meal |
| ¼ | cup | Sour cream |
| ⅔ | cup | Mexican style corn *** |
| ¼ | cup | Juice--from can plus water |
| ¼ | cup | Pace Picante sauce ** |
| 2 | teaspoons | Baking Powder |
| ¼ | teaspoon | Baking Soda |
| 1 | large | Egg |
| ¾ | cup | Water |
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Gluten |
| 2 | tablespoons | Oil |
| 2 | teaspoons | Yeast |
Directions
* It may be necessary to add between 1 and 4 Tbs. of Whole Wheat flour depending upon the overall moisture content. Make determination at end of first kneading.
** Substitutions can probably be made. Pace is not as runny as some brands, and, I like the taste.
*** Plain fresh or canned corn can be substituted, however, mild Mexican style corn adds to the flavor and presentation.
Posted by Barry Waldron #4 @10310 to the WWIVnet Bread Machine sub Submitted By ROBERT MILES On 8-31-95