Eileen's Corn-Chillies-Cheese Bread

Cornbread without the crumbly mess. This is a proper yeast-risen sandwich loaf with all the Mexican-leaning flavors you’d expect from cornbread baked into a sliceable, sturdy form. Whole corn kernels, mild green chilies, and sharp cheddar get worked into a bread flour-and-cornmeal base that holds up to butter, sandwiches, or just a fresh slice with chili.

The bread machine is the genius shortcut here. Dump everything in the pan in the order listed (yeast first, then dry, then wet), select white bread, push start, and walk away. Most machines handle the four-hour cycle without any hands-on time.

Yellow cornmeal alongside bread flour gives this loaf its signature texture. The bread flour brings the gluten needed for proper rise; cornmeal adds that distinctive corn flavor and slightly grainy bite. Skip cornmeal entirely and you’ve just got plain bread.

Shredded sharp cheddar melts into pockets through the loaf as it bakes. Don’t substitute pre-shredded; the anti-caking agents prevent proper melting. Block cheese, freshly grated, makes a real difference.

Mild green chilies (Ortega or generic canned diced) bring vegetal heat without overwhelming. For more punch, swap in pickled jalapeños.

Pro Tips

• Drain canned corn and chilies thoroughly; excess moisture throws off the dough.
• Bring egg and butter to room temperature so the cold doesn’t shock the yeast.
• Use lukewarm water (around 110°F / 43°C); too hot kills the yeast.
• Cool fully on a rack before slicing or the crumb compresses.
• Toasted slices with butter and a drizzle of honey are next-level breakfast.

Variations

• Sub pepper jack cheese for cheddar for added heat.
• Add 1 teaspoon ground cumin or chili powder to the dough.
• Stir in chopped fresh cilantro or scallions before the final rise.