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Arizona Corn Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 25 Mar 2017 14:36:09 -0700
v117.n012.6
* 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