Panhandle Cornbread

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Servings: 4 Difficulty: Intermediate
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A savory, cheesy New Mexican-inspired cornbread with a tender crumb and spicy kick
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This Panhandle Cornbread is a rich, savory twist on traditional cornbread, heavily influenced by New Mexican flavors. Packed with sharp cheddar cheese and chopped green chiles, it offers a comforting, cheesy bite with a gentle heat. The batter is moistened with sour cream and cream-style corn, creating a tender, cake-like texture that holds together beautifully in a bundt pan. It’s an excellent side dish for chili, tacos, or hearty stews, bringing a homestyle warmth to any table. Simple to mix and bake, this recipe delivers impressive results with pantry staples.

Panhandle Cornbread recipe image
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Panhandle Cornbread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 933.8

Description

This Panhandle Cornbread is a rich, savory twist on traditional cornbread, heavily influenced by New Mexican flavors. Packed with sharp cheddar cheese and chopped green chiles, it offers a comforting, cheesy bite with a gentle heat. The batter is moistened with sour cream and cream-style corn, creating a tender, cake-like texture that holds together beautifully in a bundt pan. It&# 226;ÂÂs an excellent side dish for chili, tacos, or hearty stews, bringing a homestyle warmth to any table. Simple to mix and bake, this recipe delivers impressive results with pantry staples.

Ingredients

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Generously grease a 12-cup bundt pan or a 9-inch tube pan with cooking spray or butter; set aside.
  3. In a large mixing bowl, whisk together the cornmeal and baking powder.
  4. Stir the shredded cheddar cheese into the dry ingredients until evenly distributed.
  5. In a separate medium bowl, beat the eggs, vegetable oil, sour cream, cream-style corn, and chopped green chiles together until smooth.
  6. Pour the wet mixture into the bowl with the cornmeal mixture.
  7. Stir until just combined and moistened; do not overmix.
  8. Spoon the batter into the prepared bundt pan, smoothing the top evenly.
  9. Bake for 40 to 50 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Allow the cornbread to cool in the pan on a wire rack for 10 minutes.
  11. Invert the pan over a serving plate to release the cornbread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 933.8kcal
% Daily Value *
Total Fat 53.8g83%
Saturated Fat 14.5g73%
Cholesterol 218.3mg73%
Sodium 310.4mg13%
Total Carbohydrate 117.0g39%
Dietary Fiber 31.2g125%
Sugars 14.3g
Protein 30.8g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornbread, panhandle, cheddar, green chile, sour cream, bundt cake, new mexican, cheesy bread, spicy side, homestyle, baked, vegetarian, comfort food, cornmeal, chili side, taco night, easy bake, shredded cheese, creamy corn
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