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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1 c Corn Meal; Yellow 1/2 c Vegetable Oil
1 tb Baking Powder 1 c Dairy Sour Cream
1 c Cheddar; Sharp, Shredded 8 oz Corn; Cream Style, 1 Cn
2 ea Eggs; Lg, Beaten 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.
Yields
4 servings
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