The best cornbread ever! A 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.
- 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
Preparation time 15mins
Cooking time 75mins
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.