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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Los Altos Grill Iron Skillet Cornbread Recipe

3.9 stars - based on 7 votes
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This recipe for Los Altos Grill Iron Skillet Cornbread is from The Legend Community Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
1 (15 ounce) can creamed corn
2 ounces green chili peppers (1/2 small can, roasted style)
1 cup butter
1 cup sugar
1/2 cup cheddar cheese (shredded)
1/2 cup monterey jack cheese (shredded)
4 eggs
Directions:
Directions:
1 Preheat oven & skillet to 300 degrees.
2 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.
3 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).
4 Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
Personal Notes:
Personal Notes:
This is from the Edington's all-time favorite hometown restaurant formerly known as Bandera's. Famous for Dip Duo's, no corkage fee and fantastic people watching.

 

 

 

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