Bandera Skillet Cornbread

Bandera Skillet Cornbread

Just popping in here with the best cornbread 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! 

Bandera Skillet Cornbread

  • 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
  • 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.
**If you really want it most similar to the original, you can brown the top
more by putting it under the broiler at the end for about 5 minutes to get
a crunchy, browned top. Then slather it with honey butter and serve!!

 

ENJOY!