Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 164
  • Fat:
  • 7 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 151 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


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Arizona Corn Bread

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SERVINGS: 32

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 20 min. + rising Bake: 30 min.

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 (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 to 6 cups all-purpose flour
  • Additional cornmeal
  • Melted butter

Directions:

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; 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 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-in. x 5-in. 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 375° 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).


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