This recipe makes a nice flavored, fragrant yeast-leavened cornbread with colorful and tasty morsels of green and re sweet peppers, zesty bits of Anaheim chiles and a hint of onion. This Fiesta Cornbread is a great accompaniment to a hot bowl of soup, spicy stews, a teaming bowl of chili or any barbecues or southwestern-style dish. The recipe, as given, is for a bread machine. Use the dough only cycle and finish the bread in a conventional loaf pan, if desired.

• 3/4 cup water
• 1/4 vegetable oil
• 1 rounded tablespoon sugar
• 1 cup yellow cornmeal
• 2 teaspoons bread machine yeast
• ½ cup diced green Bell pepper

• 1/4 cup milk
• 1 whole egg
• 1 teaspoon salt
• 2 cups bread flour
• 1/4 cup diced onion
• 1/4 cup diced red Bell pepper
• 4-ounces diced green chile, drained

1. Place diced vegetables on paper towels for five or more minutes before adding to bread machine chamber. This is to minimize bleeding.
2. In bread machine chamber, put water, milk, egg, salt and sugar. Next add flour and cornmeal, peppers, onion and green chiles. Place yeast on top.
3. Select regular bread, regular crust and make bread. After machine completes making the bread, remove form the machine and allow the bread to cool on a wire rack.