Ingredients
1 cup cornmeal2 tablespoons sugar2 packages (1/4 ounce each) active dry yeast1 teaspoon salt1/2 teaspoon baking soda1/4 teaspoon pepper1 cup sour cream1/2 cup canola oil1/2 cup chopped green onions2 large eggs, room temperature1-1/4 cups shredded pepper jack cheese1 cup cream-style corn2 jalapeno peppers, seeded and chopped5 to 6 cups all-purpose flourAdditional cornmealMelted butter
Preparation
In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Grease two 9x5-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes.
Brush butter over loaves. Bake at 375° until golden brown, 30-35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.
