Cayanne Corn Bread

A spicy corn bread that practically makes itself. This bread machine recipe combines the gritty texture of cornmeal with the structure of bread flour, then hits it with cayenne pepper for a slow-building warmth that sneaks up after each bite.

The surprise ingredient here is applesauce. It adds moisture and a faint natural sweetness that plays off the brown sugar and balances the cayenne’s heat. No butter or oil needed, which keeps the crumb light.

Just layer everything into the machine in the order listed and walk away. The yeast does the work.

Kitchen Tips

• Add ingredients in the order your bread machine manual recommends (usually wet first, dry on top, yeast last in a well).
• If your cayenne is fresh and potent, start with half the amount and adjust next time. Heat levels vary wildly between brands.
• Let the loaf cool at least 15 minutes before slicing. Cutting too early compresses the crumb.

Variations

• Add a handful of shredded sharp cheddar and diced jalapeños for a loaded Tex-Mex loaf.
• Swap cayenne for smoked paprika if you want warmth without the heat.
• Fold in whole corn kernels (drained and patted dry) for bursts of sweetness in every slice.