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Ingredients
- 2 pkt Yeast
- 1 c. Cornmeal
- 1/2 tsp Soda
- 1 c. Buttermilk
- 1 x Onion, minced
- 1 Tbsp. Salt
- 1 Tbsp. Brown sugar
- 2 x Large eggs
- 1Â 1/2 c. Cheddar cheese, grated
- 1 c. Cream style corn
- 3 x Warm chili peppers, minced fine
- 6Â 1/2 c. To 7 c. flour
- 1/4 c. Margarine, melted
Directions
- In large bowl mix yeast, cornmeal and soda. Set aside. In saucepan heat buttermilk, onion, oil, salt and sugar till very hot (130 degrees). Stir into cornmeal mix. Beat in Large eggs, then cheese, corn and peppers. Stir in 5 c. flour. Turn out on lightly floured surface. Knead till smooth and elastic.
- Place in greased bowl, turn over. Cover and let rise till doubled - about 1-1/2 hrs. Grease two loaf pans, dust with cornmeal. Divide dough in half. Shape loaves and place in pans. Cover, let rise till double
- (30-45 min). Bake in 400-degree oven 25-30 min. Remove from pans, brush with melted margarine and let cold.
- Extension Clubs, Nancy Hardy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 580g | |
| Recipe makes 2 servings | |
| Calories 1174 | |
| Calories from Fat 564 | 48% |
| Total Fat 64.02g | 80% |
| Saturated Fat 27.69g | 111% |
| Trans Fat 4.23g | |
| Cholesterol 317mg | 106% |
| Sodium 4946mg | 206% |
| Potassium 868mg | 25% |
| Total Carbs 107.88g | 29% |
| Dietary Fiber 7.0g | 23% |
| Sugars 20.99g | 14% |
| Protein 46.18g | 74% |
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