Arizona Corn Bread

1 cup cornmeal
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1/2 cup vegetable oil
1/2 cup chopped green onions
2 eggs
1-1/4 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 or margarine
DIRECTIONS In a large mixing 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; bet 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, about 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 two loaves. Grease two 9-in. x 5-in. x 3-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° for 30-35 minutes or until golden brown; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves. This cornbread freezes well.