| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Breads | 2 | Servings |
INGREDIENTS
| 2 | Yeast | |
| 1 | c | Cornmeal |
| 1/2 | t | Soda |
| 1 | c | Buttermilk |
| 1 | Onion, chopped | |
| 1 | T | Salt |
| 1 | T | Brown sugar |
| 2 | Eggs | |
| 1 1/2 | c | Cheddar cheese, grated |
| 1 | c | Cream style corn |
| 3 | Hot chili peppers, chopped | |
| fine | ||
| 6 1/2 | c | To 7 cups flour |
| 1/4 | c | Margarine, melted |
INSTRUCTIONS
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 1-1/2 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2601
Calories From Fat: 603
Total Fat: 68.7g
Cholesterol: 294.9mg
Sodium: 5997.4mg
Potassium: 1434.4mg
Carbohydrates: 408g
Fiber: 20.9g
Sugar: 20.1g
Protein: 86.3g