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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 32 |
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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. 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 king arthur unbleached 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).
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