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
Peppers (Hot)
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
- 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.
- 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.
- 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.
- 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.
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