Arizona Cornbread
"Unlike other cornbreads, this one uses yeast. With oil and sour cream, this moist, tender loaf has a bit of zip to it from the peppers. —Margaret Pache, Mesa, Arizona..."
INGREDIENTS
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1 cup cornmeal
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2 tablespoons sugar
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2 packages (1/4 ounce each) active dry yeast
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1 teaspoon salt
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1/2 teaspoon baking soda
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1/4 teaspoon pepper
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1 cup sour cream
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1/2 cup canola oil
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1/2 cup chopped green onions
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2 large eggs, room temperature
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1-1/4 cups shredded pepper jack cheese
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1 cup cream-style corn
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2 jalapeno peppers, seeded and chopped
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5 to 6 cups all-purpose flour
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Additional cornmeal
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Melted butter
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