Ingredients for Bandera Cornbread Clone
- 1 cup All Purpose Flour
- 1 cup Yellow Cornmeal
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
- 1 (14.75 ounce) can drained Creamed Corn
- 1 (4 ounce) can chopped jalapeños, drained
- 1/4 cup (1/2 stick) melted Butter
- 1/4 cup Sugar
- 1 cup shredded Cheddar Cheese
- 1 cup shredded Monterey Jack Cheese
- 2 large Eggs
- Canola or vegetable oil (for greasing skillet)
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How to Make Bandera Cornbread Clone
- Preheat oven and cast iron skillet(s) to 300°F (150°C) for at least 15 minutes.
- In a large bowl, whisk together the flour, cornmeal, salt, and baking powder. Set aside.
- In a separate bowl, combine the melted butter, sugar, drained creamed corn, and chopped jalapeños. Mix well.
- Add the eggs one at a time to the wet ingredients, mixing until fully incorporated after each addition.
- Stir in the shredded cheese.
- Gently fold in the dry ingredients (flour mixture) until just combined. A few lumps are okay.
- Carefully remove the hot skillet(s) from the oven. Lightly coat the top and sides with canola or vegetable oil.
- Pour the cornbread batter evenly into the prepared skillet(s).
- Bake for 30-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean and the top is golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
55g
Fat
45g
Carbs
10g
