Last night I decided to make cornbread to have with our BBQ and thought I would share the recipe I used with all of you. I fell in love with this cornbread years ago at a favorite local restaurant and since I'm one to try making my favorite restaurant foods at home, I searched online for a clone and felt that this recipe came very close to the one I've always enjoyed.
Bandera Cornbread (Clone)Food.com
By Chef #352247 on March 12, 2008
- Prep Time: 10 mins
- Total Time: 50 mins
- Serves: 16, Yield: 16 slices
About This Recipe"Moist, sweet and amazing cornbread from the Bandera chain of restaurants owned by Hillstone Restaurant Group. 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."
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1 (15 ounce) cans creamed corn
- 2 ounces green chili peppers ( 1/2 small can, roasted style)
- 1 cup butter
- 1 cup sugar
- 1/2 cup cheddar cheese ( shredded)
- 1/2 cup monterey jack cheese ( shredded)
- 4 eggs
Preheat oven & skillet to 300 degrees.
- Mix 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.
- Carefully 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).
- Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
NOTE: I use a 10 inch cast iron skillet and the batter fits perfect. I cook the full 45 minutes @ 275' in my convection oven. Perfect every time!