CORNBREAD LIKE BANDERA'S
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Thomas of Delaware 2-14-2006

1 cup butter, melted*
1 cup granulated sugar*
4 eggs
1 (15 oz) can cream style corn
1/2 (4 oz) can chopped green chili 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
1/4 teaspoon salt
SOME SUGGESTED TOPPINGS:
Jalapeno jelly
Honey
Butter

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish or better yet a 12-inch cast iron skillet.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream 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 until smooth. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. If using the skillet - watch carefully as edges may brown too much and time should be under an hour.

If desired, serve with suggested toppings.

*Some think these quantities make it too rich (and unhealthy). Use 1/2 cup butter and less sugar to taste.

Source: The purple hat of Cleburne, TX
Adapted from: Judy Spence