Bandera is a fancy schmancy restaurant in Corona Del Mar. I've only been there a few times and, no surprise, loved it. I think I've tried three items there - one was some sort of rotisserie chicken salad, another was delicious grilled artichokes, and finally, the unforgettable iron skillet cornbread. Seriously, I could go there and just eat the cornbread. So imagine my excitement when I came across a clone recipe! I made it when I was in KS to go with the tortellini soup. I must admit that it wasn't quite as good as Bandera's but it was still great. I'd recommend it! My mom didn't have a cast iron skillet so I used a dutch oven and it worked. Like a charm.
Bandera Corn Bread Clone
from Food.Com
Ingredients:
(serves 16)
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 style)
1 cup butter
1 cup sugar
1/2 cup cheddar cheese (shredded)
1/2 cup monterey jack cheese (shredded)
4 eggs
Directions:
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.)
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