Cornbread (Michelle Hileman - Bandera Clone)

Cornbread - Michelle Hileman - Bandera Clone

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.

Ingredients:

Mix:

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 tsp. salt

4 tsp. baking powder

Mix:

1 cup melted butter

1 cup sugar (I use less)

1 (15 ounce) can creamed corn

2 ounces green chili peppers (1/2 small can, roasted style)

Add:

4 eggs added one at a time

Add:

1/2 cup cheddar cheese (shredded)

1/2 cup Monterey Jack cheese (shredded)

Mix flour mixture with wet mixture.

Directions:

1. Preheat oven and skillet to 300 degrees.

2. Mix flour, cornmeal, salt and 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. 

3. Carefully remove cast iron skillet from oven and evenly coat top and sides with coconut, avocado or olive oil. Pour in cornbread batter (be careful, it may splatter).

4. Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.