Bandera Cornbread

During our beach trip this year, we went to a restaurant called Bandera, in Corona Del Mar. My aunt had been there the year before and raved about the cornbread. We ordered a whole table full and wished we had ordered more. I’m not a big cornbread person, but this stuff is divine. Although it has peppers and cheese, it has more of a rich sweet taste—almost like dessert. When I got home from the trip, I found a clone recipe asap, added a little honey, and voila. Bandera cornbread.

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

3/4 cup honey

1/2 cup cheddar cheese (shredded)

1/2 cup monterey jack cheese (shredded)

4 eggs

Preheat oven and cast iron skillet to 300 degrees. (I used a 9 inch dutch oven + 8X8 square pan, or loaf pan. The batter should only come up the sides of the cast iron about 1 1/2 inches. Cook any extra batter in a separate pan. A 12 inch cast iron skillet or dutch oven should fit all of it. **At Bandera, they use small cast iron skillets (about 6" diameter, 2" deep?...fun idea, but i haven't found any. I think I need to look at a camping/rec store)




Mix flour, cornmeal, salt, and baking powder and set aside. Melt butter and combine with sugar, honey, 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.

Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.