Panhandle Cornbread

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.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 4

Calories: 933.8

Dietary: Gluten-free, Vegetarian

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

1 cup Corn meal; yellow
1 teaspoon Baking powder
1 cup Cheddar; sharp, shredded
2 ea Eggs; lg, beaten
1/2 cup Vegetable oil
1 cup Dairy sour cream
8 ounce Corn; cream style, 1 can
4 ounce Green chile peppers; chopped

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

Read it online: https://www.chefs-mate.com/recipe/panhandle-cornbread/