Best Cornbread Recipe Ever!

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Bandera cornbread recipe - cornbread in an iron skillet

My grandmother gave me my great grandmother’s iron skillet this Christmas, and I couldn’t wait to try it once I got home. I cleaned and reseasoned the iron skillet by smothering it in Crisco and baking it at 400 degrees for about an hour over a cookie sheet to catch the drippings. I worked at Bandera while in college (famous for their delish cornbread), and I’ve been hooked on this recipe ever since. Worked like a charm!

Slice of  cornbread - easy cornbread recipe


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 4 teaspoons baking powder
  • 1 cup butter
  • 1/2 cup sugar
  • 1 (4 ounce) can green chili
  • 1 (15 ounce) can creamed-style corn
  • 1/2 cup honey
  • 1/2 cup shredded Monterrey jack cheese
  • 1/2 cup shredded cheddar cheese
  • 4 eggs


**Make sure to use a seasoned iron skillet (I promise, it makes a difference!)

  1. Pre-heat oven and iron skillet to 300 degrees.
  2. Mix flour, cornmeal, salt and baking powder in a mixing bowl.
  3. In a separate bowl, melt butter and combine with sugar, creamed corn, green chili, and honey. Stir thoroughly; mix in dry ingredients.
  4. Add eggs, add shredded cheeses and mix well.
  5. Remove cast iron skillet from oven and coat the inside with vegetable oil. Pour in the yummy cornbread batter.
  6. Bake around 45 minutes until top is golden brown.

Enjoy! Need more baking ideas? Check out the recipes for these other tasty treats: easy granola bars recipe cowboy cookies in a mason jar recipehummingbird cupcakes recipe

11 thoughts on “Best Cornbread Recipe Ever!

  1. Deborah Lucas

    Where in this recipe does it say to combine the dry ingredients with the moist ingredients? How vigorously are they combined or are they just folded in to moisten?

  2. Stephanie Schwartz

    When in Scottsdale for Spring Training (go Giants!) my husband and I always go to Banderas for the great margaritas, a great meal, and of course the fabulous cornbread. I made your cornbread recipe tonight to go with oven BBQ chicken. I had to bake the cornbread about an hour as it was still soggy even with the golden brown top. It actually improved as it cooled to room temperature. I would make this again–its really moist. I think it would pair really great with chili. Thanks for sharing this fabulous recipe.

  3. The Muffinman

    I love the cornbread at Bandera too, so many thanks for this recipe! I tried it but was not able to duplicate that delicious crunchy crumbly top–am I doing something wrong or missing some steps?

    1. the farmer's daughter Post author

      Try not stirring the mixture as thoroughly as you would any other bread or baked good. I’ve found that the lumps of flour, sugar, and butter are what make this nice and crispy and bubbly on the top!

  4. Connie Thaxton

    As a widow of a Texan( who I miss) I ways drawn to your web page. I copied the corn bread recipe and can’t wait to make it. Thank you.

    1. the farmer's daughter Post author

      Thanks for visiting my site, Connie! I hope you enjoy this cornbread recipe as much as we do… (slathered with lots of butter and honey!)

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    1. Peter Kissam

      I’ve scanned so many recipes to come up with the “perfect” composite version of the same…Bandera cornbread….
      But this one, while closest on some of the flavor parts (sugar, chiles, cheese) is too gummy.
      IT’S GOT WAY TOO ANY EGGS!!!!! Most any other recipe NEVER exceeds 2 and usually uses one.

      It’s still should be a Corn Bread; not a Corn Souffle! Less eggs and also add equal amount of baking soda to help balance baking powder (science). Try just one egg to bind. Period. And use better, grainier cornmeal…they should appear yellow…like corn.
      Their not cupcakes.


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