Bandera Skillet Cornbread


Just popping in here with the best recipe to accompany any of your fall recipes!
It is from one of our very favorite restaurants – Bandera – and we finally gave it
a try after my mom found a good copycat recipe and adapted it a bit! We actually
used half the butter that the recipe calls for, and it is still fluffy and decadent…so
at least we can feel a little better about having a few slices ;) Hope you make and
enjoy! I made it with this turkey pumpkin chili and eaten together, it was perfect.

Bandera Skillet Cornbread
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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1⁄4 teaspoon salt
  • 4 teaspoons baking powder
  • 1 (15 ounce) can creamed corn
  • 1 can green chili peppers, roasted syle
  • 1/2 cup butter (original recipe calls for 1 cup, we half that)
  • 1 cup sugar
  • 1 cup shredded cheddar cheese 
  • 4 eggs

First, preheat oven & 12″ 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.

Carefully remove cast iron skillet from oven and evenly spray top and sides
with canola/vegetable oil. Pour in cornbread batter (be careful, it might splatter).
Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in
the center comes out clean. **You can use mini skillets which will bake faster,
but we used a 12″ and it took the full 45 min plus some to cook through.

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ENJOY!




'Bandera Skillet Cornbread' has 3 comments

  1. October 9, 2016 @ 7:32 pm Rachel

    This sounds so good! I’ve never tried making my own, but I do love cornbread. I might have to try this recipe out :)

    Reply

  2. October 10, 2016 @ 3:20 pm Andrea

    Heavenly!

    Reply

  3. October 10, 2016 @ 3:34 pm Ann

    Our absolute favorite! Can’t wait to try to make it.

    Reply


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