Panhandle Cornbread Recipe




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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Rev. 2:7



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This Recipe for Panhandle Cornbread is one of thousands in the Recipes-to-go Bread Cookbook.


Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.



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


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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




Panhandle Cornbread

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Alice B. Toklas






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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