Recipe - Raised Mexican Cornbread

NORMA WRENN NPXR56B
2 pack Yeast
1 cup Cornmeal
One half teaspoon Soda
1 cup Buttermilk
1 Onion; chopped
1 tablespoon Salt
1 tablespoon Brown sugar
2 Eggs
1 One half cup Cheddar cheese; grated
1 cup Cream style corn
3 Hot chili peppers; chopped
fine
6 One half cup To 7 cups flour
One fourth cup 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 1One half hours. Grease two loaf pans, dust with cornmeal. Divide dough
in half. Shape loaves and place in pans. Cover, let rise until double
(3045 minutes). Bake in 400degree oven 2530 minutes. Remove from pans,
brush with melted margarine and let cool. Source: Taylor County Home
Extension Clubs, Nancy Hardy

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini