Panhandle Cornbread

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4
  • About This Recipe

    “This is another of my adopted recipes.I have made this recipe for years.We always called it “Tex-Mex Cornbread”.I cook mine in a large cast iron chicken fryer skillet which gives it a really nice crusty bottom.I then slice it in pie shaped wedges.It’s very good served with chili or a hearty soup.”


  • 1cupcornmeal, Yellow
  • 1tablespoonbaking powder
  • 1cupcheddar cheese, Sharp, Shredded
  • 2largeeggs, Beaten
  • 1/2 cupvegetable oil
  • 1cupsour cream
  • 1 (8ounce) cans cream-style corn
  • 4ouncesgreen chili peppers, Chopped
  • Directions

  • 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.
  • Reviews

  • “I was hoping I would like this since I cannot eat wheat and was looking forward to a gluten free cornbread recipe.I didn’t have a cast iron pan but cooked them in large muffin tins.The piece I had was dry and flavorless.My husband’s piece was “omlette-like” and not very good.I’m wondering if maybe I did something wrong.”

  • “This produced a nice moist product.I put the pan with a touch of oil in the oven while the oven was preheating.This produces a nice crispy crust.I realized when putting it in the oven that it didn’t call for flour.I did not have sour cream so I used buttermilk and reduced the oil and used only about 2 tablespoons.DH and I really enjoyed it.Thanks for sharing.”

  • “Nice and moist cornbread – I undercooked mine a bit – next time i’ll leave it in the full 50 min.I think I’d reduce the oil and put in more cheese too.”