Panhandle Cornbread

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  • Total Time 60 min Ico-add
  • Yield 1 Loaf
  • Level Easy

Enriched with cheddar cheese and sour cream, this panhandle cornbread recipe produces an easy mix and bake batter bread that will liven up any meal.
 

Ingredients

  • 1 cup corn meal
  • 1 tablespoon baking powder
  • 1 cup cheddar cheese, shredded
  • 2 large eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup dairy sour cream
  • 1 can (8 ounces) cream style corn
  • 4 ounces green chile peppers, chopped
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Directions

  1. 1. Preheat the oven to 400 degrees F. Prepare a 12 cup bundt or 9 inch tube pan with cooking spray.
  2. 2. In a large bowl combine the cornmeal and baking powder. Stir in the cheddar.
  3. 3. In a separate bowl beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture; stir until just moistened. Transfer the batter into the prepared pan.
  4. 4. Bake for 40 to 50 minutes or until a wooden pick inserted in the center comes out clean.
  5. 5. Cool on a rack for 10 minutes then invert over a serving plate.