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Arizona Corn Bread Recipe

Arizona Corn Bread Recipe

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
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. YIELD:32 servings

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

  • 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, 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.
  • 3. 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.
  • 4. 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.