Arizona Corn Bread is a flavorful and slightly spicy bread that combines the deliciousness of cornmeal, cheese, jalapenos, and green onions. This unique bread is perfect as a side dish or for sandwiches, adding a southwestern flair to your meals. Let’s explore the history and story behind Arizona Corn Bread:

The origins of Arizona Corn Bread can be traced back to the American Southwest, known for its rich culinary traditions influenced by Mexican and Native American flavors. Corn is a staple ingredient in the region, and cornbread has been a popular dish for centuries. The addition of jalapenos, pepper jack cheese, and green onions gives this cornbread recipe a distinct southwestern twist.

The combination of ingredients in Arizona Corn Bread creates a harmonious blend of flavors and textures. The sweetness of the cornmeal and cream-style corn is balanced by the spiciness of the jalapenos, while the tangy sour cream and sharp pepper jack cheese add depth and richness to the bread. The green onions provide a subtle onion flavor and a touch of freshness.

PREP: 20 MIN. + RISING

BAKE: 30 MIN.

MAKES: 2 LOAVES (16 SLICES EACH)

INGREDIENTS

• 1 cup cornmeal
• 2 tablespoons sugar
• 2 packages (¼ ounce each) active dry yeast
• 1 teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon pepper
• 1 cup (8 ounces) sour cream
• ½ cup canola oil
• ½ cup chopped green onions
• 2 eggs
• 1¼ cups shredded pepper jack cheese
• 1 cup cream-style corn
• 2 jalapeno peppers, seeded and chopped
• 5 to 6 cups all-purpose flour
• Additional cornmeal
• Melted butter

INSTRUCTIONS

1. In a large bowl, combine the cornmeal, sugar, yeast, salt, baking soda, and pepper. Set aside.
2. In a saucepan, heat the sour cream, canola oil, and chopped green onions until the mixture reaches a temperature of 120°-130°F.
3. Add the sour cream mixture to the cornmeal mixture and beat until well blended. Beat in the eggs, shredded pepper jack cheese, cream-style corn, and chopped jalapeno peppers.
4. Stir in enough all-purpose flour to form a stiff dough. Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
5. Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
6. Punch down the dough and turn it onto a lightly floured surface. Divide the dough in half and shape each half into a loaf. Grease two 9×5-inch loaf pans and dust them with additional cornmeal. Place the loaves seam side down in the prepared pans.
7. Cover the pans and let the dough rise until doubled in size, about 30 minutes.
8. Preheat the oven to 375°F. Brush melted butter over the tops of the loaves.
9. Bake the loaves for 30-35 minutes or until golden brown. If the tops brown too quickly, you can cover them loosely with foil.
10. Remove the loaves from the pans and transfer them to wire racks to cool.

NOTE:

• Arizona Corn Bread is best enjoyed warm, straight from the oven, with a pat of butter. The combination of flavors and textures in this bread is sure to impress your taste buds. It pairs well with soups, stews, chili, or as a side dish for barbecue and grilled meats.
• Try this delicious and unique Arizona Corn Bread recipe to add a touch of southwestern flair to your next meal!