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Arizona Cornbread

Total Time

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

Makes

2 loaves (16 slices each)

Unlike other cornbreads, 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
Arizona Cornbread Recipe photo by Taste of Home

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 sour cream
  • 1/2 cup canola oil
  • 1/2 cup chopped green onions
  • 2 large eggs, room temperature
  • 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, 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 2 loaves. Grease two 9x5-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° until golden brown, 30-35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

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