Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Bandera Restaurant Cornbread

This is a copycat recipe.

1 cup butter, melted*
1 cup granulated sugar*
4 eggs
1 (15 ounce) can creamed-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey jack cheese
1/2 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt

Heat oven to 300 degrees F. Lightly grease a 9 x 13-inch baking dish or 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 wooden pick 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.

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints
Videos + Recipes