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Copycat Bandera Skillet Cornbread
Southern cornbread with a kick! This cornbread recipe is copied from Bandera restaurant group in Chicago. Baked in a cast iron skillet with a hint of jalapeno, green chili peppers and cheese this is one side dish you shouldn’t be living without!
Servings Prep Time
16people 10minutes
Cook Time Passive Time
45minutes 3hours
Servings Prep Time
16people 10minutes
Cook Time Passive Time
45minutes 3hours
  1. Preheat oven and skillet to 300 F.
  2. Combine cornmeal, flour, baking powder and salt in a bowl and set aside.
  3. In a large bowl, add sugar to melted butter and stir. Add creamed corn, green chili peppers, jalapeno pepper and hot sauce. Stir until combined.
  4. Add eggs, one at a time, to butter/sugar/corn mixture, mixing well until combined.
  5. Add Mexican cheese and cheddar cheese. Stir.
  6. Fold in cornmeal mixture. Stir until combined, slowly and not whipping additional air into the mix.
  7. Remove pre-heated skillet from oven and coat bottom and sides with canola or vegetable oil.
  8. Pour cornbread into skillet and bake at 300 for 30-45 minutes, until a toothpick inserted in the center comes out clean.
Recipe Notes

After baking, let cool for 2-4 hours. The cornbread will be “fluffy” if you eat it right away, but will become denser as it cools. If you would like to eat it warm, return the skillet to a pre-heated 300 F oven for 15-20 minutes prior to serving.

Slice into 16 pie wedges and serve with chili, chicken, beans- whatever Southern dish you love!


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