A great Southern girlfriend shared this with me from RecipeZaar, and you KNOW you have to trust a girl form the South sharing a corn bread recipe!!! I have never made myself, but have eaten hers many times and can vouch for its holy goodness!! She omits the green chilies and then often adds whatever leftover veggies and meat she has in her fridge. They freeze well and her daughter devours!
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.
50 min | 10 min prep
SERVES 16 , 16 slices
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)
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.