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Name: Raised Mexican Corn Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Mexican American
Ingredients: 2 pkg yeast; 1 cup cornmeal; 1/2 tsp baking soda; 1 cup buttermilk; 1 onion chopped; 1/2 cup canola oil; 1 Tbsp table salt; 1 Tbsp sugar; 2 ea Eggs; 1 1/2 Cup sharp cheddar cheese grated; 1 cup cream style corn; 3 ea hot chili peppers chopped finely; 7 cup flour; 1/4 cup margarine

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INGREDIENTS

2 pkg yeast
1 cup cornmeal
1/2 tsp baking soda
1 cup buttermilk
1 onion chopped
1/2 cup canola oil
1 Tbsp table salt
1 Tbsp sugar
2 ea Eggs
1 1/2 Cup sharp cheddar cheese ; grated
1 cup cream style corn
3 ea hot chili peppers ; chopped finely
7 cup flour
1/4 cup margarine

INSTRUCTIONS

In large bowl, mix well yeast, 1 cup cornmeal and soda; set aside. In saucepan heat buttermilk, onion, oil, salt and sugar til very warm. Stir into cornmeal mixture. Beat in eggs, then cheese, corn and peppers. Stir in 5 cups flour, 1 cup at a time, til well mixed. Turn on lightly floured surface; knead in enough remaining flour til dough is not sticky and is smooth and elastic. Place in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place til double, abt 1.5 hrs. Grease 2 9x5 inch pans; dust lightly with cornmeal. Divide dough in 2. On lightly floured surface, roll out each to 18x8 inch rectangle; roll up into loaf. Place seam side down in pan. Brush with some margarine. Cover; let rise in warm, draft-free place til double, 30-45 min. Bake in preheated 400 F oven 25-30 min. Remove from pans to rack. Brush with remaining margarine. Cool completely. May be tightly wrapped and frozen.

NOTES

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Raised Mexican Corn Bread

2 pkg yeast
1 cup cornmeal
1/2 tsp baking soda
1 cup buttermilk
1 onion chopped
1/2 cup canola oil
1 Tbsp table salt
1 Tbsp sugar
2 ea Eggs
1 1/2 Cup sharp cheddar cheese grated
1 cup cream style corn
3 ea hot chili peppers chopped finely
7 cup flour
1/4 cup margarine

In large bowl, mix well yeast, 1 cup cornmeal and soda; set aside. In saucepan heat buttermilk, onion, oil, salt and sugar til very warm. Stir into cornmeal mixture. Beat in eggs, then cheese, corn and peppers. Stir in 5 cups flour, 1 cup at a time, til well mixed. Turn on lightly floured surface; knead in enough remaining flour til dough is not sticky and is smooth and elastic. Place in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place til double, abt 1.5  hrs. Grease 2 9x5 inch pans; dust lightly with cornmeal. Divide dough in 2.  On lightly floured surface, roll out each to 18x8 inch rectangle; roll up into loaf. Place seam side down in pan. Brush with some margarine. Cover; let rise in warm, draft-free place til double, 30-45 min. Bake in preheated 400 F oven 25-30 min.  Remove from pans to rack. Brush with remaining margarine. Cool completely. May be tightly wrapped and frozen.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 24 Servings

Calories: 296
Calories from Fat: 90 (30%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 2.3g
Cholesterol 25.4mg		8 %
Sodium 432mg		15 %
Potassium 136.1mg		4 %
Total Carbohydrate 42.9g		13 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 41g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 296

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