My girlfriend served this cornbread at a dinner party last week and I have dreamed about it ever since. It’s the Banderas copycat recipe but it’s even better, if you can believe it. Tonight I made it for the whole family and it rocked our worlds!
1 cup butter, melted
1 cup granulated sugar
4 eggs
1 (15 ounce) can creamed-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey jack cheese
1/2 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
Heat oven to 300 degrees F. Lightly grease 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 wooden pick inserted into center of the pan comes out clean.
