Raised mexican cornbread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Yeast |
| 1 | cup | Cornmeal |
| ½ | teaspoon | Soda |
| 1 | cup | Buttermilk |
| 1 | Onion; chopped | |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Brown sugar |
| 2 | Eggs | |
| 1½ | cup | Cheddar cheese; grated |
| 1 | cup | Cream style corn |
| 3 | Hot chili peppers; chopped fine | |
| 6½ | cup | To 7 cups flour |
| ¼ | cup | Margarine; melted |
Directions
NORMA WRENN NPXR56B
In large bowl mix yeast, cornmeal and soda. Set aside. In saucepan heat buttermilk, onion, oil, salt and sugar until very warm (130 degrees). Stir into cornmeal mixture. Beat in eggs, then cheese, corn and peppers. Stir in 5 cups flour. Turn out on lightly floured surface. Knead until smooth and elastic.
Place in greased bowl, turn over. Cover and let rise until doubled - about 1-½ hours. Grease two loaf pans, dust with cornmeal. Divide dough in half. Shape loaves and place in pans. Cover, let rise until double (30-45 minutes). Bake in 400-degree oven 25-30 minutes.
Remove from pans, brush with melted margarine and let cool. Source: Taylor County Home Extension Clubs, Nancy Hardy