Panhandle Cornbread
 
1 cup  of yellow corn meal
1 Tbsp  of baking powder
1 cup  of shredded sharp cheddar cheese
2 large  eggs, beaten
1/2 cup  of vegetable oil
1 cup  of dairy sour cream
8 oz.  of canned cream style corn
4 oz.  of chopped green chile peppers
 
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 cheese. 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. 
 
 
 
-- 
(ID: 2849) Mirror: rec.food.recipes: Fri, Apr 22, 2005


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