Post by Okwes on Apr 6, 2008 12:32:12 GMT -5
ARIZONA CORN BREAD
1 cup cornmeal
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1/2 cup vegetable 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 to 6 cups all-purpose flour
Additional cornmeal
Melted butter or margarine
In a large mixing bowl, combine the first six ingredients set aside. In
a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to
cornmeal mixture bet 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 mins. Place in
a greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hr. Punch dough down. Turn onto a lightly
floured surface divide in half.. Shape into two loaves. Grease two 9-in.
x 5-in. x 3-in. loaf pans; dust with additional cornmeal. Place loaves
seam side down in prepared pans. Cover and let rise until doubled, about
30 mins. Brush butter over loaves. Bake at 375° for 30-35 mins or
until golden brown cover loosely with foil if top browns too quickly.
Remove from pans to wire racks to cool.
Yield: 2 loaves
1 cup cornmeal
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1/2 cup vegetable 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 to 6 cups all-purpose flour
Additional cornmeal
Melted butter or margarine
In a large mixing bowl, combine the first six ingredients set aside. In
a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to
cornmeal mixture bet 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 mins. Place in
a greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hr. Punch dough down. Turn onto a lightly
floured surface divide in half.. Shape into two loaves. Grease two 9-in.
x 5-in. x 3-in. loaf pans; dust with additional cornmeal. Place loaves
seam side down in prepared pans. Cover and let rise until doubled, about
30 mins. Brush butter over loaves. Bake at 375° for 30-35 mins or
until golden brown cover loosely with foil if top browns too quickly.
Remove from pans to wire racks to cool.
Yield: 2 loaves