Moist sweet and amazing cornbread from the Bandera chain of restaurants owned by Houstons. This is one of my favorites. It’s a clone of the cornbread from Bandera, with some changes I made. It’s easy, friggin’ outrageously good, and completely bad for you! – Jeff Weitzman ’85
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
- Ready in60 minutes
- Yield16 wedges
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 tsp salt
- 4 tsp baking powder
- 15 ounces creamed corn
- 2 ounces green chili peppers, roasted style (half small can)
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- 4 eggs
Preheat oven & cast iron skillet to 425 degrees.
Mix flour, cornmeal, salt & baking powder in a smaller bowl and set aside.
Melt butter and combine with sugar, creamed corn, and chili peppers in a larger bowl. 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 butter.
Pour in cornbread batter (be careful, it may splatter) and return to oven.
After top firms up, if desired, sprinkle some coarse sugar and paprika on top for crunch and color.
Bake 20-30 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
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. Modified by Jeff for 1/2 the butter and higher cooking temps.