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

16 serv.

all-purpose flour↗1 cup
yellow cornmeal↗1 cup
salt↗1⁄4 teaspoon
baking powder↗4 teaspoons
creamed corn↗1
(15 ounce)
green chili peppers2 ounces
(1/2 small can, roasted syle)
butter↗1 cup
sugar↗1 cup
cheddar cheese↗1⁄2 cup
shredded
monterey jack cheese↗1⁄2 cup
shredded
eggs↗4

Step-by-step instructions

1
Prehead oven & skillet to 300 degrees.
2
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.
3
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).
4
Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.

Source: food.com

Original recipe ↗

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