Poblano bread

	1 ½-pound loaf
Water, 80°F/27°C	¾ cup
Oil	2 ½ tablespoons
Corn, whole kernel	¾ cup
Poblano, roasted, peeled and seeded, chopped	4 teaspoons
Sugar	2 tablespoons
Salt	1 teaspoon
Flour, bread	3 cups
Corn meal	½ cup
Yeast, active dry	2 teaspoons

1. Add ingredients to your bread machine in accordance to its guidelines (listed as layered in my bucket).
2. Set to Dark and 1 1/2-pound loaf, and press Start.

Recipe from leftover scrapes in my kitchen.