If you recall, I wrote a Restaurant Review for a place called Bandera and I raved about the magical corn bread. My wonderful sister-in-law, whose anniversary we were celebrating in that post found this and now the entire family is addicted. It's really just dessert disguised as corn bread. We'll probably turn into corn bread before Autumn is over.
I thought I'd share:Bandera Corn Bread Clone
(serves 16 or just me and my sister...)
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
1 (15 ounce) can creamed corn
3/4 cup of whole corn (fresh or frozen)
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)
1. Prehead oven & 12 " cast iron 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 whole corn and 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 30-60 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
(Err on the side of underdone because the moistness of this is one of it's virtues)