Prep Time: 2 hours
Cook Time: 1 hour
Yield: 2 loaves (6-8 servings)
1/2 cup warm water
2 tablespoons yeast
1/2 cup vegetable oil
1/2 cup fresh or thawed corn kernels, well drained
1 tablespoon salt
1 tablespoon sugar
1 tablespoon red pepper flakes
1/2 pound New Mexico Green Chile, roasted, peeled, and chopped to measure 3/4 cup
Pinch of Chimayó chile powder
1 teaspoon baking soda
1-1/2 cups heavy cream
1 cup yellow cornmeal
8-1/2 cups all-purpose flour
Solid vegetable shortening or nonstick spray coating for loaf pans
To prepare the corn bread, combine the water, yeast, vegetable oil, and corn in a large bowl and stir together using a wooden spoon. Let stand until foamy, 10 to 12 minutes. Add all the remaining ingredients and mix well until the ingredients come together to form a dough. Turn out onto a lightly floured board and knead until smooth, about 10 minutes.
Form the dough into a ball and place in a large oiled bowl. Cover the bowl with a cloth towel and let the dough rise in a warm place until doubled in size, 45 minutes to 1 hour.
Grease two 5-by-9-inch loaf pans with either solid vegetable shortening or nonstick vegetable spray. Punch down the dough and divide it in half. Shape each half into a loaf and place in the prepared pans. Cover with a towel and let rise again until doubled in size, 30 to 45 minutes. Meanwhile, preheat an oven to 350 degrees F. Place the loaves in the oven and bake until they sound hollow when tapped on the top, about 1 hour.
Remove the loaves from the oven, turn out of the pans immediately onto racks, and let coolcompletely.
Recipe Originally Appears in Cafe Pasqual's Cookbook http://pasquals.com/Online_Store/Pasqual_s_CookBooks_Others/