Title: Panhandle cornbread
 Categories: Breads, Cheese
      Yield: 4 Servings
 
      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.