Arizona Cornbread

• 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

1. In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120u0b0-130u0b0. 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 375u0b0 until golden brown, 30-35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.

cornmeal, sugar, active dry yeast, salt, baking soda, pepper, sour cream, canola oil, green onions, eggs, pepper, creamstyle corn, peppers, flour, cornmeal, butter

Taken from www.tasteofhome.com/recipes/arizona-cornbread/ (may not work)