I wanted to make a bread bowl for my chili that had a cornbread taste. Of course, in order to rise into a boule shape, you need at least some gluten working in there. I couldn’t find a recipe or anything even close to it, so I wrote this one.
This is mostly a savory bread but I did add a little brown sugar to add just a hint of sweetness to it. I also added dried jalapenos for a little kick. I only added a tablespoon full but in all honesty, if it weren’t for the kids I’d have added more! I did also add vital wheat gluten to account for the lack of gluten in the corn meal.
After a quick mix in the Kitchenaid Mixer, I placed in an oiled bag and refrigerated for a week to give the bread the complex flavor that you get from an extended fermentation. If you’re going to do this (and I highly recommend it) you will need to use a high-quality yeast. I prefer Saf Instant Premium and get amazing results, every time. If you keep it in the freezer, it will be good (and kickin’) for a year.
After the week in the fridge, I allowed the bread to warm up in the bag by placing the bag in warm water. After that initial rise, I added the bread to these adorable mini-bannetons and allowed them to rise a second time.
After the rise, I placed them on parchment paper and gave them a good slashing with my bread lame. Having a good bread lame is so critical for getting those good cuts (and mine aren’t even pretty! some of these bread makers do amazing designs).
If you wish the crusts to be crisp, spray with water prior to putting the dough in the oven. Bake at 375 degrees Fahrenheit for 22 minutes, until internal temperature of bread reaches 190.
Then fill with chili and garnish. These turned out so amazing, the family absolutely adored them!
Jalapeno Corn Bread Bowls
- 4 cups all-purpose flour
- 1 ½ cup corn meal
- 3 tablespoons brown sugar
- 3 teaspoons salt
- 1 tablespoon dried jalapenos
- 4 tablespoons butter melted
- 1 ¾ cup water
- 2 teaspoons Saf Instant Premium Yeast
- 1 cup sourdough starter fed or unfed
- 2 tablespoons vital wheat gluten
- Combine ingredients and knead in stand blender at least 5 minutes. The dough should be a perfect balance between wet and dry, it will pull up from the bottom of the mixing bowl, but when you poke it, will not feel stiff, it will feel soft. Place in oiled bag or bowl, and in the refrigerator. Sometime within a week (I have gone two but depending on ingredients, that can be risky) pull bread dough from refrigerator and bring to room temperature (either naturally or in a bowl of warm water, that is what I usually do). Place in 5 inch banneton that has been sprayed with water and WELL floured with rice flour (it has to be rice flour. There are no substitutes). Allow to rise until doubled. In the meantime, preheat oven to 375. When the dough has risen, tip over bannetons onto a cookie sheet. Score the tops with a good bread lame, and place in the oven. If you wish the crusts to be crisp, spray with water prior to putting the dough in the oven. Bake at 375 degrees Fahrenheit for 22 minutes, until internal temperature of bread reaches 190.