1 cup corn meal, yellow
1 tsp baking powder
1 cup cheddar, sharp, shredded
2 each eggs, lg, beaten
1/2 cup vegetable oil
1 cup dairy sour cream
8 oz corn, cream style, 1 cn
4 oz green chile peppers, chopped
A Recipe for
Panhandle Cornbread
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This is a recipe for Panhandle Cornbread from the recipe cookbook of Recipes-to-go (Bread)
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Never eat more than you can lift. |
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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.
Serves: 4
Panhandle Cornbread Recipe brought to you by Recipes To-Go