Raised mexican cornbread
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Raised mexican cornbread
  Mexican    Cornbread  
Last updated 6/12/2012 1:19:44 AM. Recipe ID 51173. Report a problem with this recipe.
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      Title: Raised mexican cornbread
 Categories: Breads
      Yield: 2 Servings
MMMMM--------------------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
  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. Source:
  Taylor County Home Extension Clubs, Nancy Hardy

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Recipe ID 51173 (Apr 03, 2005)

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