This is the BEST cornbread you’ll ever come across, and it’s inspired by Bandera restaurant’s recipe for their famously delicious and addicting cornbread.
There is this one restaurant that we go to, only once in a while, when I’m craving these two things:
1. BBQ beef ribs, because who would’ve known that they’re surprisingly difficult to find in Chicago restaurants (as in practically nonexistent)?
2. GOOD cornbread. And never until I tasted theirs, had I ever imagined myself as much of a cornbread kind of gal. But now, well I’m certainly a cornbread kind of gal.
Okay, it’s a New Mexican Hatch green chile and cheese cornbread that’s baked in cast iron, and then they also make them into big hunks of croutons for their yummy house caesar salad.
So how about this—I’m going to show you how to make BOTH, the cornbread and then the tangy caesar salad with their cornbread croutons! Because I got the recipes down!! And it’s time I shared.
Today let’s make the cornbread recipe first and then for my next post, I’ll upload the video recipe for the tangy caesar salad that has a nice little kick to it. And most definitely, we’ll take the cornbread from this recipe and make them into the best ever croutons for that salad!
First of all, don’t fret if you don’t have a cast iron pan. You can make cornbread with anything. I used my trusty Le Creuset French oven (AKA a Dutch oven) which is is actually just cast iron with an enamel cooked over it.
I don’t even own a plain cast iron pan simply because I’ve got my handy French oven that does everything except leach metallic iron into your food in unnatural amounts. Yes, this is most certainly true. Plain cast iron that does not have enamel WILL do this. And personally, I’m not so cool with this fact. So I’m very thankful for my enameled cast iron French oven pot.
Now, it’s time for a moment of honesty:
I’d be a big fat liar if I didn’t disclose the fact that I do have a long cast iron skillet that I occasionally throw onto our burners when I want to pretend that we have a grill.
You see, I’m not allowed to own a grill where I live and sometimes, when this makes me sad, I do resort to using the cast iron skillet. Also, sometimes pancake batter accidentally pours itself onto it and turns into my extremely yummy pancakes.
But seriously, it doesn’t get overused. And please, do make sure that whenever you use your non-enameled cast iron, that it’s well greased because this keeps the iron leaching to a minimum (which is still too much in my opinion).
I much prefer my iron from red meat, not the pan used to cook the meat.
Enough talk though. I’m not kidding when I say you need this recipe, and then the next recipe too!
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- ½ cup (1 stick) of Butter, melted
- 1 cup of Sugar
- 4 Eggs
- 1 can (15 ounces) Creamed Corn
- 1 small can (4 ounces) Green Chile Peppers
- ½ cup of shredded Sharp Cheddar Cheese
- ½ cup of shredded Monterey Jack Cheese
- 1 cup of Flour
- 1 cup of medium grain Yellow Cornmeal
- 4 teaspoons Baking Powder
- ½ teaspoon Sea Salt
- Preheat oven and a cast iron pan or dutch oven to 350º F (176º C).
- In a large mixing bowl, combine melted butter, sugar, and creamed corn.
- In a smaller mixing bowl, whisk the eggs.
- Add eggs to the larger mixing bowl and combine.
- Mix in green chile peppers and both cheeses.
- Add flour, cornmeal, baking powder, and salt. Mix in until just combined.
- Remove skillet/dutch oven from the oven and spray the bottom and sides with cooking oil.
- Add in the mixture and put in oven, uncovered, for 30 minutes or until fork poked into the center comes out clean.