Southwestern Corn-Cheese Bread

By luvmybuttonsnbows

Hot jalapeno peppers may be substituted for green chiles, if preferred. For rolls to fit 1/4 lb. hamburgers, divide dough into 16 pieces.

Ingredients

• 2 pkgs. active dry yeast
• 1 c. yellow cornmeal
• 1/2 tsp. baking soda
• 1/2 c. oil
• 1 c. buttermilk
• 1 tbsp. each salt and sugar
• 2 eggs
• 1 c. canned cream-style corn (8 1/2 oz. can)
• 1 onion, minced
• 1 can (4 oz.) grren chile peppers, minced
• 1 1/2 c, shredded sharp cheddar cheese
• 4 1/2 to 5 1/2 c. flour
• 2 tbsp. butter or margarine
• cornmeal

Preparation

Step 1

Place yeast, cornmeal and baking soda in a large mixing bowl. In a saucepan, heat oil, buttemilk, salt and sugar to 105° to 115°. Add warmed ingredients to cornmeal mixture, stirring well. Add eggs, corn, onion, chile peppers, cheese and about 4 cups of the flour. Mix well. Add ebough additional flour to make a stiff dough. Turn dough onto lightly floured surface and knead until smooth. Return to bowl. Cover and place in warm place to rise about 1 hour or until doubled. Prepare two 9 x 5-inch bread pans or baking sheets by greasing with butter and dusting with cornmeal. Divide dough in half. Shaoe into loaves or 16 rolls. Place into pans or on baking sheets. Let rise about 1 hour or until doubled. Bake at 400° about 30 minutes (20 min. for rolls) or until a deep golden color. Cool completely on rack before slicing, serving or freezing.