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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
Course: Bread
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup whole milk room temperature (240 mL)
  • 6 tablespoons unsalted butter melted and cooled (90 mL)
  • 2 large eggs room temperature and lightly beaten
  • 1 4-ounce can diced green chiles Mild, for just a little kick without making the cornbread too spicy (113.4 g)
  • 1¼ cups bread flour spoon into the measuring cup and level (about 150 g)
  • 1 cup cornmeal (about 150 g)
  • 2 tablespoons cane sugar (30 mL)
  • 1 teaspoon baking powder (5 mL)
  • 1 teaspoon baking soda (5 mL)
  • ¾ teaspoon kosher salt (3.8 mL)
  • 1 cup sharp cheddar cheese shredded (about 113 g)

Equipment

  • Bread Machine

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. On my bread machine, the cycle takes approximately 1 hour and 38–44 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 bread machine manufacturer's instructions for ingredient order and setting names. I use the Quick Bread or Cake cycle with a Light crust. Cycle times vary by machine.
Flour tip: Spoon flour into the measuring cup and level it for accurate measuring.

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