Banderas Restaurant Cornbread Recipes

BANDERA CORNBREAD (CLONE)

Bandera Cornbread (Clone) image

Moist sweet and amazing cornbread from the Bandera chain of restaurants owned by Houstons. 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.

Provided by dashwanzee

Categories Breads

Time 50m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
1 (15 ounce) can creamed corn
2 ounces green chili peppers (1/2 small can, roasted syle)
1 cup butter
1 cup sugar
1/2 cup cheddar cheese (shredded)
1/2 cup monterey jack cheese (shredded)
4 eggs

Steps:

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.

Nutrition Facts : Calories 274.2, Fat 15.4, SaturatedFat 9.2, Cholesterol 83.8, Sodium 372.3, Carbohydrate 30.3, Fiber 1.2, Sugar 13.8, Protein 5.4

BANDERA'S CORNBREAD RECIPE - (3.2/5)

Bandera's Cornbread Recipe - (3.2/5) image

Provided by tpurr

Number Of Ingredients 11

Ingredients

1 cup butter, melted*
1 cup granulated sugar*
4 eggs
1 (15 ounce) can creamed-style corn
1/2 (4 ounce) can chopped green chili peppers, drained
1/2 cup Monterey Jack cheese, shredded
1/2 cup Cheddar cheese, shredded
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat oven to 300 degrees fahrenheit. Lightly grease a 9x13-inch baking dish or, better yet, a 12-inch cast iron skillet. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in creamed corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir just until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. If using the skillet - watch carefully as edges may brown too much and time should be under an hour. If desired, serve with butter and honey. *Some think these quantities make it too rich (and unhealthy). Use 1/2 cup butter and less sugar to taste.

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