Panhandle Cornbread Recipe

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Panhandle Cornbread Ingredients

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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Panhandle Cornbread Recipe
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This is a recipe for Panhandle Cornbread from the recipe cookbook of Recipes-to-go (Bread)

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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Panhandle Cornbread

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Panhandle Cornbread Directions

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

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Panhandle Cornbread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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