Show Subscription Form




Arizona Corn Bread Recipe
Arizona Corn Bread Recipe photo by Taste of Home

Arizona Corn Bread Recipe

Publisher Photo
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.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min.
MAKES: 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

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.

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

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.

Reviews for Arizona Corn Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 3, 2014

"This looks and sounds delicious! Bumping for a keeper. Thank U"

MY REVIEW
Reviewed Jan. 22, 2014

"Very good taste and texture. This will become one of my favorite breads to make."

MY REVIEW
Reviewed Nov. 26, 2013

"Delicious! Very moist, slightly more crumbly than your ususal yeast bread, but a very nice texture. The only thing I'll do differently next time is add a little more jalapeno."

MY REVIEW
Reviewed Jun. 17, 2012

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

MY REVIEW
Reviewed May. 23, 2010

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT