* Exported from MasterCook *
Bread, Arizona Corn
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains Low Fat
Posted Side Dish
Vegetables
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
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.
Prep: 20 min. + rising
Bake: 30 min.
Yield: 32 Servings total
Makes: 2 loaves
Editor's Note: Wear disposable gloves when cutting hot peppers; the
oils can burn skin. Avoid touching your face.
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.
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.
NOTES : 2013 - 0915