Bandera Cornbread (Clone)
photo by margiecraig
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
16 slices
- Serves:
- 16
ingredients
- 236.59 ml all-purpose flour
- 236.59 ml yellow cornmeal
- 1.23 ml salt
- 19.71 ml baking powder
- 425.24 g can creamed corn
- 56.69 g green chili peppers (1/2 small can, roasted syle)
- 236.59 ml butter
- 236.59 ml sugar
- 118.29 ml cheddar cheese (shredded)
- 118.29 ml monterey jack cheese (shredded)
- 4 eggs
directions
- Prehead 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.
Reviews
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We just tried this recipe today and it was very tasty. However, it didn't taste exactly like the Bandera version, but I didn't use a cast iron pan. So, I'm going to make it again using cast iron to see if it comes closer to the original. Still, it's a great recipe and if you like cornbread, you will enjoy it!
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Not exactly Bandera's ( I worked as a mgr for parent company For 20 years - but close) I used a 10 inch Lodge pan - I used a whole can of green chills -4 oz, minced fresh jalapenos , dash pepper plant hot sauce- 1/2 cup grated cheese cheddar & 1/2 c cubes 1/4 inch of cheddar- cubes will not just melt in- they stay & give you a bit if melted cheese you can see/ taste- 10 inch wasperfect size! Heated oven up to 300 after pouring batter bumped oven to 350 for 30 then up to 425 until finished- Make this 4 hours before you want to eat it it because at first it baked too airy- once it cools it becomes denser
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I have been making this for a few years and always double the amount of green chilis and finely dice a fresh jalapeno. Next time I may try adding some Cilantro. This is honestly the best cornbread there is. a friend of mine... his wife took to calling it PornBread... ?? it's seriously that good. only other thing I do is at the end, I sprinkle a bit of sugar on top and hit it with the broiler to get some nice caramelization on top.
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Made this last night. It was tasty moist and tender, sweet enough for me. It's not exactly Bandera, but close. I used a 9" Cast Iron pan overfilled to get the roll over edge like Bandera's. I sprinkled sugar on top for crunch (I noticed Bandera does this). It took about 60 minutes in the 9" pan maybe a bit longer to bake. A great recipe, however, if you like the taste of the chilis it's barely there, I would take the advice to add more chiles or go for the Hatch chiles. It was a bit too greasy for me, maybe less butter next time.
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