Unlike other corn breads, this one uses yeast. The oil and sour cream make the loaf tender, and it has a bit of bite from the two jalapenos.
—MARGARET PACHE MESA, AZ
PREP: 20 MIN. + RISING • BAKE: 30 MIN. • MAKES: 2 LOAVES (16 SLICES EACH)
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
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
1. In a large bowl, combine the first six ingredients; set aside. Using 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 the top. Cover and let rise in a warm place until doubled, for about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two 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° 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.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.