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Arizona Corn Bread

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

32 ServingsPrep: 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; 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.

2 of 2

Arizona Corn Bread (continued)

Directions (continued)

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).

Nutrition 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.