Mexican Corn Bread (Yeast)
Once I give this for a gift, I get requests for it, even to wanting to buy it. It makes wonderful toast.
1/2 cup vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 medium onion, diced
1 cup buttermilk
1 cup cornmeal
2 packages yeast
1/2 teaspoon baking soda
2 eggs
2 canned jalapenos, minced
1 tablespoon pimento, minced
1 cup creamed corn
1 1/2 cup extra sharp cheese, grated
5 1/2 cups flour
1/4 cup butter, melted, divided
Combine oil, salt, sugar, onion and buttermilk, heat to lukewarm.
Add cornmeal, yeast and soda.
Add eggs and beat.
Add to flour and knead. Dough will be sticky.
Place in a greased bowl and let rise to double.
Preheat oven o 400 F
Grease 2 - 9 inch loaf pans, dust with corn meal.
Divide dough in half and place in prepared pans.
Bake 10 minutes and brush with 2 tablespoons butter.
Bake an additional 20 minutes or until bread tests done.
Remove and brush with the rest of the butter.
I mix this in a heavy duty mixer.
|
|
member logon
