Carbs, jalapenos, corn… yum. I made this bread a couple of years ago and it has stood out in my memory as worth making again. So, I did. Last weekend, to serve with the Okra and Shrimp Soup and it was as good as I had remembered.
It is a bit of a “cheat” bread because it uses frozen bread dough. I am sure you could use your own, from-scratch white bread recipe and it would be delicious too. I just don’t normally have that kind of free time…
This time, I added a cup of sharp white cheddar and I have to say, as a true cheese lover, it didn’t add much for me. Gasp! 🙂
Either way you decide to make it though, this bread is delicious!
Yield: two loaves
2 (1-pound) loaves frozen bread dough (see note below)
1 cup whole kernel corn, drained
4 or 5 jalapenos, seeded and chopped
2 Tbsp. taco seasoning mix
3 Tbsp. chopped pimento
1 1/2 tsp. vinegar
1. Thaw bread dough according to package directions.
2. Preheat oven to 350 degrees.
3. In a large bowl, mix corn, egg, jalapenos, tacos seasoning, pimento and vinegar.
4. Cut dough into 1-inch pieces and add to corn mixture. (The dough will be super sticky and you will think you are doing it wrong. You are not!) Toss to mix well.
5. Spoon into 2 well-greased loaf pans. Cover and let stand 15 minutes.
6. Bake 35 to 40 minutes. Cool in pan 10 minutes, then remove to a wire rack to cool completely.
Houston Chronicle Recipe Notes:
You can also add canned green chiles.
If unable to find frozen bread dough, use 2 (1-pound) packages frozen “Parkerhouse rolls” dough (Houston Chronicle tested with Bridgeford). Thaw as directed. Since the dough already is divided into roll-size portions, you don’t need to cut the dough before adding it to corn mixture. Prepare as directed above.
Variations: To make Jalapeno Cheese Bread, add 1 cup grated Cheddar or Monterey Jack cheese with corn mixture. For other flavor variations, toss in 1/2 cup chopped cilantro, 1/2 cup chopped onions or 1/4 cup oil-packed, sun-dried tomatoes (drained) when combining corn mixture.
Source: Houston Chronicle, September 13, 1995