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PANHANDLE CORNBREAD

Category:    Bread, Cheese, Quickbreads, Vegetables
Yield:4 servings
 
      1 c  Corn Meal; Yellow                   1 tb Baking Powder
      1 c  Cheddar; Sharp, Shredded            2    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.
 

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