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Prepared corn bread (PHX)

azhotdish Dec 19, 2007 07:06 AM

Doing a full holiday menu and need to take some shortcuts to make it happen, so where can I find some good quality prepared corn bread for my stuffing? Thanks in advance...CenPho and E. Phoenix area is preferred.

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  1. themis Dec 19, 2007 07:47 AM

    I've never found any corn bread in the Valley better than Bandera's. I crave it, sometimes.

    8 Replies
    1. re: themis
      m
      mdepsmom Dec 19, 2007 11:31 AM

      Oh I totally agree. I think I'd kill for their recipe.

      1. re: mdepsmom
        azhotdish Dec 19, 2007 12:06 PM

        Do you think they'd be able to sell me a whole loaf?

        1. re: azhotdish
          themis Dec 19, 2007 12:43 PM

          Certainly, you can order it to-go. They come in those large black plastic take-out containers. I think they're quite accustomed to the request ;).

          1. re: themis
            azhotdish Dec 19, 2007 01:11 PM

            Great, thanks so much, I'll give them a call.

            1. re: azhotdish
              tara17 Dec 19, 2007 01:51 PM

              Get two. One to eat and one to use for the stuffing. It's that good. Or maybe get one for you and one for your girlfriend. Once you taste it, you won't want to share. :)

              1. re: tara17
                m
                mdepsmom Dec 20, 2007 12:25 PM

                I've been known to eat it for breakfast. So I think you should get three :)

                1. re: mdepsmom
                  azhotdish Dec 20, 2007 12:29 PM

                  I'm afraid that if the cornbread is as good as you all make it sound, it might never make it to the stuffing! I might have to tweak my recipe to make it 2/1 white bread/cornbread as opposed to the 3/1 I've done in the past.

                  1. re: mdepsmom
                    themis Dec 20, 2007 12:57 PM

                    Sure thing -- crumbled with a cold splash of milk, or warmed with butter and a sausage patty on the side.

                    I don't have the recipe, but I did look into their technique. You get your small iron skillet screaming hot, and put in a big pat of butter to sizzle, swirl it around, and give that a lacing of honey. The batter, which has a little diced mild green chile and is just stirred barely to combine, goes right in on top of that. That's how you get that wonderful browned, lightly sweet crust.

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