-NORMA WRENN NPXR56B-
2 pk Yeast
1 c Cornmeal
1/2 ts Soda
1 c Buttermilk
1 Onion; chopped
1 tb Salt
1 tb Brown sugar
2 Eggs
1 1/2 c Cheddar cheese; grated
1 c Cream style corn
3 Hot chili peppers; chopped
-fine
6 1/2 c To 7 cups flour
1/4 c Margarine; melted
In large bowl mix yeast, cornmeal and soda. Set aside. In saucepan
heat buttermilk, onion, oil, salt and sugar until very warm (130
degrees). Stir into cornmeal mixture. Beat in eggs, then cheese, corn
and peppers. Stir in 5 cups flour. Turn out on lightly floured
surface. Knead until smooth and elastic.
Place in greased bowl, turn over. Cover and let rise until doubled –
about 1-1/2 hours. Grease two loaf pans, dust with cornmeal. Divide
dough in half. Shape loaves and place in pans. Cover, let rise until
double (30-45 minutes). Bake in 400-degree oven 25-30 minutes.
Remove from pans, brush with melted margarine and let cool.
Yields
2 Servings