Panhandle Cornbread
1 cup of yellow corn meal
1 tablespoon 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.
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