Arizona Corn Bread Recipe

5 5 6
Arizona Corn Bread Recipe
Arizona Corn Bread Recipe photo by Taste of Home
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Arizona Corn Bread Recipe

Read Reviews
5 5 6
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
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.
MAKES:
32 servings
TOTAL 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 vegetable 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 or margarine

Directions

In a large mixing 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.
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 slice: 164 calories, 7g fat (2g saturated fat), 23mg cholesterol, 151mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 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 vegetable 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 or margarine
  1. In a large mixing 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.
  2. 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.
  3. 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.
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

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Reviews forArizona Corn Bread

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dangit User ID: 1419739 204697
Reviewed Mar. 3, 2014

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

MY REVIEW
paul3303 User ID: 1713232 34803
Reviewed Jan. 22, 2014

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

MY REVIEW
angelasandoval User ID: 2401339 82765
Reviewed Nov. 26, 2013 Edited Jul. 6, 2017

"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
Floridaysgirl User ID: 4727180 58783
Reviewed Jun. 17, 2012

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

MY REVIEW
Jacklyn0810 User ID: 4860753 34801
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."

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