This is not a Baja recipe, but for those of you who may have had the cornbread at Bandera's Restaurant on PCH in Corona del Mar, you will appreciate
having it. Really excellent! At the restaurant, theirs comes to the table in a small iron skillet........nice touch.
Reprinted from today's OC Register............shuush, don't tell marla!!!!!
BANDERA'S CORNBREAD
Yield: Approximately 24 squares
1 cup (2 sticks) butter, room temperature, plus butter for greasing pan
1 cup sugar
4 eggs
1 can (15-ounces) cream-style corn
2 ounces canned and diced mild green chilies, drained
1/2 cup Monterey Jack cheese, shredded
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Procedure:
1. Preheat oven to 300 degrees. Lightly grease a 9-by-13-inch baking dish with butter.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in creamed corn, chilies and cheeses.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture and stir until smooth.
4. Pour batter into prepared pan. Bake in middle of oven for 1 hour or until toothpick inserted in center comes out clean.Paula - 5-3-2007 at 12:11 PM
That sounds great hook. Corn, chile and cheese all in one dish-- heavenly!!!Cypress - 5-3-2007 at 12:13 PM
Can't beat a good "pone" of cornbread.Hook - 5-3-2007 at 01:33 PM
Quote:
Originally posted by Cypress
Can't beat a good "pone" of cornbread.
Now, I'm plotting a chile con carne recipe to go with it.
Hey!
Dave - 5-13-2007 at 04:40 PM
The SOB's stole my recipe. Except they added Jack cheese and didn't use jalapeņos.
I'm gonna sue 'em.Cypress - 5-13-2007 at 05:47 PM
Add to that mixture about 1/2 lb. of seasoned breakfast sausage and it will be complete.bajajudy - 5-13-2007 at 05:47 PM
Dont you be putting no sugar in my cornbread.
Everything else sounds goodDENNIS - 5-13-2007 at 05:52 PM
Yeah ----
That sounds like a birthday cake. Oh, yeah...... Isn't cornbread called Oklahoma Birthday Cake? Heard that somewhere.Oso - 5-13-2007 at 06:02 PM
I wonder how it would be with "cracklins" added- about a cup of crushed chicharrones?Cypress - 5-13-2007 at 06:03 PM
Cracklins!!! Now we're getting down to the nitty gritty.bajalera - 6-23-2007 at 08:17 PM
Great-sounding recipes! Now, can somebody tell me where yellow cornmeal can be found in La Paz?kellychapman - 6-23-2007 at 10:03 PM
to go with my 4th of July chili. Will report back on the results but I am already thinking that only 2 oz of green chiles is NOT enough for this
recipe. I may be pushing the envelope on this........
Chili to go with your Corn pone
Al G - 7-4-2007 at 09:59 AM
No name Chili to protect the guilty
2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 cup celery, diced
1/4 cup green pepper, diced
1/4 cup chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. sugar
1/8 tsp. cayenne pepper
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for
1 to 1 1/2 hours, stirring every 15 minutes.Hook - 7-4-2007 at 10:39 PM
The cornbread was a HUGE hit! Disappeared faster than a coyote after dropping off a load of illegals.
