------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Panhandle Cornbread
 Categories: Breads Cheese Quickbreads Vegetables  
   Servings:  4
 
       1 c  Corn Meal; Yellow 
       1 tb 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.
  
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