Categories: Breads 
      Yield: 4 servings 
  
      1 c  Corn Meal; Yellow                 1/2 c  Vegetable Oil 
      1 tb Baking Powder                       1 c  Dairy Sour Cream 
      1 c  Cheddar; Sharp, Shredded            8 oz Corn; Cream Style, 1 Cn 
      2 ea Eggs; Lg, Beaten                    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.