Title: Panhandle Cornbread
Categories: Bread Cheese
Yield: 4 Servings
| 1 | c | Corn meal; yellow |
| 1 | c | Cheddar; sharp, shredded |
| 1/2 | c | Vegetable oil |
| 8 | oz | Corn; cream style, 1 cn |
| 1 | ts | Baking powder |
| 2 | | Eggs; lg, beaten |
| 1 | c | Dairy sour cream |
| 4 | oz | Green chile peppers; chopped |
Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or
9-inch tube pan; set aside. In a large bowl, combine the cornmeal and
baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil,
sour cream, corn and chiles together. Add to the cornmeal mixture. Stir
until just moistened and then spoon the batter into the prepared pan. Bake
for 40 to 50 minutes in the preheated oven until a wooden pick inserted in
the center comes out clean. Cool on a rack for 10 minutes then invert over
a serving plate.