Panhandle Cornbread
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup yellow corn meal
1 tablespoon baking powder
1 cup sharp Cheddar cheese, Shredded
2 larges eggs, beaten
1/2 cup vegetable oil
1 cup dairy Sour Cream
1 can (8 oz) cream-style corn
4 ounces chopped green chile peppers

Preparation

1 Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. 2 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. 3 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.

About


Serve as a sweet and spicy accompaniment to a Southern meal.

Comments:
Casey M Thompson

I omit the peppers, though..... But this is an awesome recipe.