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TEST KITCHEN APPROVED

Arizona Cornbread

Name: Arizona Cornbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 loaves (16 slices each)
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. + rising Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Margaret Pache, Mesa, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Arizona Cornbread

4 Reviews Add your review

Yield:2 loaves (16 slices each)

Prep:20 min

Cook:30 min

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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

Text Ingredients

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Directions

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.

2
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.
3
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.
4
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.