Banderas Cornbread Recipe 325 Food

BANDERA CORNBREAD (CLONE)

Steps:

• 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.

CORNBREAD

Steps:

• Preheat oven to 325 degrees F.
• Mix the corn and milk from the corn into a large bowl with all other ingredients. Grease or oil an 8-inch pan, and then dust it evenly with cornmeal. Pour in cornbread mixture and bake for 30 to 40 minutes.

BANDERA'S CORNBREAD RECIPE - (3.2/5)

Steps:

• Preheat oven to 300 degrees fahrenheit. Lightly grease a 9x13-inch baking dish or, better yet, 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 toothpick 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. *Some think these quantities make it too rich (and unhealthy). Use 1/2 cup butter and less sugar to taste.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

BANDERA'S CORN BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish or better yet a 12-inch cast iron skillet. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream 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 until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick 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 suggested toppings.