Raised Mexican Cornbread
2 packages Yeast
1 Cup Cornmeal
1/2 Tsp Soda
1 Cup Buttermilk
1 Med Chopped Onion
1 Tbs Salt
1 Tbs Brown Sugar
1 1/2 Cups Grated Cheddar Cheese
1 c Cream Style Corn
3 Minced Hot Peppers Of Your Choice
6 1/2 c To 7 Cups Flour
1/4 Cup Melted Butter Or Margarine
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.