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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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 24 Servings|
|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 %|
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Calories per serving: 296
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