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Arizona Corn Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 15 Aug 2013 20:31:03 -0700
v113.n030.9
* Exported from MasterCook *

                              Arizona Corn Bread

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Grains                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                cup  cornmeal
    2        tablespoons  sugar
    2           packages  active dry yeast -- 1/4 oz each
    1           teaspoon  salt
       1/2      teaspoon  baking soda
       1/4      teaspoon  pepper
    8             ounces  sour cream
       1/2           cup  canola oil
       1/2           cup  chopped green onions
    2                     eggs
    1 1/4           cups  shredded pepper Jack cheese
    1                cup  cream-style corn
    2                     jalapeno peppers -- seeded and chopped
    5               cups  all-purpose flour -- to 6C
                          Additional cornmeal
                          Melted butter

Prep: 20 min. + rising Bake: 30 min. Yield: 32 Servings

In a large bowl, combine the first six ingredients; set aside. In a 
saucepan, heat the sour cream, oil and onions to 120-130F. Add to 
cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and 
jalapenos. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 
6-8 minutes. Place in a greased bowl, turning once to grease top. 
Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in 
half. Shape into two loaves. Grease two 9" x 5" loaf pans; dust with 
additional cornmeal. Place loaves seam side down in prepared pans. 
Cover and let rise until doubled, about 30 minutes.

Brush butter over loaves. Bake at 375F for 30-35 minutes or until 
golden brown; cover loosely with foil if top browns too quickly. 
Remove from pans to wire racks to cool.

Yield: 2 loaves (16 slices each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the 
oils can burn skin. Avoid touching your face.

Description:
    "Unlike other corn breads, this one uses yeast. With oil and sour 
cream, this moist, tender loaf has a bit of zip to it from the peppers."
Source:
    "tasteofhome.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 146 Calories; 6g Fat (34.2% 
calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 
16mg Cholesterol; 96mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.