Ingredients Jump to Instructions ↓

  1. 1 cup cornmeal

  2. 2 tablespoons sugar

  3. 2 packages (1/4 ounce each ) active dry yeast

  4. 1 teaspoon salt

  5. 1/2 teaspoon baking soda

  6. 1/4 teaspoon pepper

  7. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  8. 1/2 cup canola oil

  9. 1/2 cup chopped green onions

  10. 2 eggs

  11. 1-1/4 cups shredded pepper Jack cheese

  12. 1 cup cream-style corn

  13. 2 jalapeno peppers, seeded and chopped

  14. 5 to 6 cups all-purpose flour Additional cornmeal Melted butter

Instructions Jump to Ingredients ↑

  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. 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. 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. 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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