| This recipe is liked by 0 person(s). |
Bandera Cornbread (Clone)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Moist sweet and amazing cornbread from the Bandera chain of restaurants owned by Houstons. To accurately clone the restaurant's version, use small (6" cast iron skillets, however this can just be made in one large 12" cast iron skillet. SERVES 16 , 16 slices (change servings and units) Ingredients | |
| 1 cup | all-purpose flour |
| 1 cup | yellow cornmeal |
| 1/4 teaspoon | salt |
| 4 teaspoons | baking powder |
| 1 (15 ounce) can | creamed corn |
| 2 ounces | green chili peppers, (1/2 small can, roasted syle) |
| 1 cup | butter |
| 1 cup | sugar |
| 1/2 cup | cheddar cheese, (shredded) |
| 1/2 cup | monterey jack cheese, (shredded) |
| 4 | eggs |
Directions
1Prehead oven & skillet to 300 degrees.
2Mix flour, cornmeal, salt & baking powder and set aside. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay.
3Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter (be careful, it may splatter).
4Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.