Panhandle Cornbread Recipe

The best delicious Panhandle Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Panhandle Cornbread recipe today!

Hello my friends, this Panhandle Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Panhandle Cornbread is amazingly delicious, and addictive, everyone will be asking for more Panhandle Cornbread.

What Makes This Panhandle Cornbread Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Panhandle Cornbread.

Ready to make this Panhandle Cornbread Recipe? Let’s do it!

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Ingredients & Directions

1 c Corn meal; yellow
1 ts Baking powder
1 c Cheddar; sharp, shredded
2 ea Eggs; lg, beaten
1/2 c Vegetable oil
1 c Dairy sour cream
8 oz Corn; cream style, 1 cn
4 oz Green chile peppers; 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.

4 Servings

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