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Recipe: Panhandle Cornbread

Breads - Muffins, Quick Breads
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recipelink.com Chat Room Recipe Swap - 2001-06-03
From: Nancy,.SanFran

Panhandle Cornbread
Serving Size : 4

1 cup cornmeal -- Yellow
1 tablespoon Baking Powder
1 cup Cheddar cheese -- Sharp, Shredded
2 Eggs -- Beaten, large
1/2 cup Vegetable Oil
1 cup Dairy Sour Cream
8 ounces creamed corn -- 1 can
4 ounces Green Chiles -- Chopped

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.
MsgID: 314766
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-03
Board: Daily Recipe Swap at Recipelink.com
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