Bandera Cornbread (Clone)

"Moist sweet and amazing cornbread from the Bandera chain of restaurants owned by Houstons. To accurately clone the restaurant's version, use small (6") cast iron skillets, however this can just be made in one large 12" cast iron skillet."
photo by margiecraig photo by margiecraig
photo by margiecraig
photo by cmgillespie photo by cmgillespie
photo by margiecraig photo by margiecraig
photo by margiecraig photo by margiecraig
photo by margiecraig photo by margiecraig
Ready In:
16 slices




  • Prehead oven & skillet to 300 degrees.
  • 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 cheese. Fold-in flour mixture until mixed well, clumps are okay.
  • 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).
  • Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.

Questions & Replies

  1. Can this recipe be made into individual muffins?
  2. Does the type of cornmeal make a difference?
  3. This was good but wasn't quite to the almost custardy texture I had in the restaurant. Any Ideas of how I can achieve that?


  1. We just tried this recipe today and it was very tasty. However, it didn't taste exactly like the Bandera version, but I didn't use a cast iron pan. So, I'm going to make it again using cast iron to see if it comes closer to the original. Still, it's a great recipe and if you like cornbread, you will enjoy it!
  2. Not exactly Bandera's ( I worked as a mgr for parent company For 20 years - but close) I used a 10 inch Lodge pan - I used a whole can of green chills -4 oz, minced fresh jalapenos , dash pepper plant hot sauce- 1/2 cup grated cheese cheddar & 1/2 c cubes 1/4 inch of cheddar- cubes will not just melt in- they stay & give you a bit if melted cheese you can see/ taste- 10 inch wasperfect size! Heated oven up to 300 after pouring batter bumped oven to 350 for 30 then up to 425 until finished- Make this 4 hours before you want to eat it it because at first it baked too airy- once it cools it becomes denser
  3. I have been making this for a few years and always double the amount of green chilis and finely dice a fresh jalapeno. Next time I may try adding some Cilantro. This is honestly the best cornbread there is. a friend of mine... his wife took to calling it PornBread... ?? it's seriously that good. only other thing I do is at the end, I sprinkle a bit of sugar on top and hit it with the broiler to get some nice caramelization on top.
    • Review photo by cmgillespie
  4. One of my favorite go-to recipes for a dinner party! Always amazing!
  5. Made this last night. It was tasty moist and tender, sweet enough for me. It's not exactly Bandera, but close. I used a 9" Cast Iron pan overfilled to get the roll over edge like Bandera's. I sprinkled sugar on top for crunch (I noticed Bandera does this). It took about 60 minutes in the 9" pan maybe a bit longer to bake. A great recipe, however, if you like the taste of the chilis it's barely there, I would take the advice to add more chiles or go for the Hatch chiles. It was a bit too greasy for me, maybe less butter next time.



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