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Arizona Corn Bread Recipe

Arizona Corn Bread Recipe photo by Taste of Home

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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. —Margaret Pache, Mesa, Arizona

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Arizona Corn Bread Recipe

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

Yield: 32 Servings

20 30 50

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; 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-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).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 slice) equals 164 calories, 7 g fat (2 g saturated fat), 23 mg cholesterol, 151 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Arizona Corn Bread in Country Extra January 2002, p49

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Arizona Corn Bread

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Reviewed on Jun. 17, 2012 by Floridaysgirl

I left out the jalapeno peppers and used Pepper Jack cheese instead. This was great!

Reviewed on May. 23, 2010 by Jacklyn0810

This bread is soooo good! I made it for the first time when I had company over. It was so good my friends not only asked for the recipe they took some home with them too! Needless to say all the bread was gone the next day.