Arizona Cornbread

Name: Arizona Cornbread
Ingredients: 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 sour cream; 1/2 cup canola oil; 1/2 cup chopped green onions; 2 large eggs, room temperature; 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

16 ingredients

4 steps

Ingredients

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 sour cream
1/2 cup canola oil
1/2 cup chopped green onions
2 large eggs, room temperature
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

Directions

1

In a large 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; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough.
2

Turn onto a floured surface; knead until smooth and elastic, 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.
3

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Grease two 9x5-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes.
4

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