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Golden cheddar cornbread with a few subtle green chile flecks.
Dr. J’s Kitchen

Spicy Cheddar Cornbread in a Bread Machine

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A savory bread machine cornbread loaf combines sharp cheddar and mild diced green chiles for a cheesy, gently spicy side dish.
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Servings: 1 2-pound loaf
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup whole milk room temperature
  • 6 tablespoons unsalted butter melted and cooled
  • 2 large eggs room temperature and lightly beaten
  • 1 4-ounce can diced green chiles mild, as used in the source recipe
  • 1¼ cups bread flour spoon into the measuring cup and level
  • 1 cup cornmeal
  • 2 tablespoons cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup sharp cheddar cheese shredded

Equipment

  • Bread Machine
  • measuring cups and spoons
  • Wire cooling rack
  • Pot holders

Method
 

  1. Add all ingredients to the bread pan in the listed order, following the manufacturer’s instructions for your bread machine.
  2. Select the Quick Bread or Cake setting and Light crust. The source recipe’s cycle runs about 1 hour 38 minutes to 1 hour 44 minutes.
  3. When the cycle ends, use pot holders to remove the pan from the machine.
  4. Run a spatula around the edge of the pan and turn the cornbread out onto a wire rack. Let it cool for at least 1 hour before slicing so it is less likely to crumble.

Video

Notes

Bread machine note: Follow your machine manufacturer’s ingredient order and setting names. The source recipe uses the Quick Bread or Cake setting with Light crust and a cycle of about 1:38–1:44.
Flour tip: Spoon flour into the measuring cup and level it for accurate measuring.

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