My husband loves cornbread. Loves it, loves it. I have tried my hand at several cornbread recipes in the past and they haven’t measured up to either of our expectations: too dry, too cornmeal-ey, too bland, etc. I came across this recipe in a neighborhood cookbook Brian’s aunt gave me and had to try it because my husband and I love the Z’Tejas restaurant solely based on the cornbread they bring out before your meal. This did not disappoint. It was moist and delicious with great texture. I baked it in my reliable cast iron pan and am so glad I did because it baked evenly with great color. This is going into my files as my ultimate (so far) cornbread recipe.

Z’Tejas Style Cornbread

Z’Tejas Style Cornbread

Ingredients

  • 1 1/2 cup corn meal
  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 3/4 teaspoon salt
  • 1 cup plain yogurt
  • 1/2 cup creamed corn
  • 1/2 cup frozen corn
  • 1 1/2 cups buttermilk
  • 3 eggs, slightly beaten
  • 1/3 cup butter, melted

Directions

  1. Mix all dry ingredients together in a medium bowl. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn. Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread).
  2. Bake at 375 degrees for about 20 minutes (check with a toothpick that should come out clean).
http://www.melskitchencafe.com/ztejas-style-cornbread/
Recipe Source:adapted from Aunt Julie’s neighborhood cookbook

19 Responses to Z’Tejas Style Cornbread

  1. Melanie says:

    Mindy – glad you liked this! Thanks for letting me know that your variation to add a bit more buttermilk worked out.

  2. Mindy says:

    This was so yummy!! Thank you for all of your recipes, we have really enjoyed them. I actually didn’t have yogurt, and not quite a cup of sour cream so I just added a little bit more buttermilk and it was wonderful!

  3. PheMom says:

    So have you been to the one down here. Since if you are up north, I didn’t know if you knew we have one. I love their cornbread, but I always have to ask for more butter. I used to love their tortilla soup, but they changed their recipe.

  4. Erin says:

    Hmmmm, I’m going to have to give this a try. I am really picky about cornbread too. I agree – some recipes are too crumbly, some are too oily, some are bland, some are so loaded with sugar they taste more like cake than cornbread. :) This recipe is going to be different – I can tell because the ingredients are so unique. Yogurt, creamed corn, and buttermilk… I think this is going to be a winner.

  5. Emma Nowell says:

    It looks great! Mouthwatering! I make a corn pudding that isn’t too far from that recipe. It’s a favorite in our house!I have tagged you for a meme!

  6. Deborah says:

    I have never been to Z’Tejas before (have wanted to go, though!) but I’m a cornbread fan and this sounds great!

  7. Emily says:

    Yum, this was everything I was hoping it would be. Thanks for the recipe!

  8. Melanie says:

    Emily – glad you liked this. Thanks for letting me know!

  9. Anonymous says:

    Do you have a variation for those who do not own a cast iron? Or can I just cook it in a regular container?

    I’ve been making a variation of cornbread using a mix, 1/2 a zucchini, double the eggs, a bit of flaxmeal, and a bit of stone ground whole wheat flour. It’s well loved, but I have not been able to find a successfull way to avoid the purchased mix all together. I’ve been trying then tweaking every recipee I find for several monthes now and am sad that my family would prefer I buy the mix. :(
    -Tina

  10. Melanie says:

    Hi Tina – you can use a buttered 9X13-inch pan if you don’t have a skillet. Good luck finding the perfect cornbread!

  11. Sally says:

    I made this last night for dinner and it was a hit. The bread was so moist and the flavor was right on. The bread had to cook for almost 30 minutes in a glass 9×13. I was a little nervous because the outer part was done at 20 but it made a perfectly golden crust and top. Served with your fluffy honey butter from your other cornbread recipe. Thanks! Will definitely make again and again!

  12. Stephanie says:

    We made these a couple of nights ago and LOVED them! I really like Z’Tejas cornbread – but I don’t remember liking it as much as I like these! So so moist. I don’t usually keep creamed corn in my pantry, but I happened to have a can. I froze the remaining cornbread (dangerous to keep that around – I already ate way too much of it. There’s only two eaters in my house) AND the remaining canned creamed corn. So, I’ll have to see how the cornbread is after being frozen and the frozen creamed corn means there’s another batch to make in my future!

  13. Tina says:

    Hi,Iam not sure if I can find cream corn,can I make this dish without it?

  14. Mel says:

    Tina – sure, it’s worth a try!

  15. Alicia says:

    I made this last night, and it was a HUGE hit! I have seen several recipes that say they’re super moist, but they call for 2 sticks of butter for a 9×13, which I can’t justify. This cornbread was SO moist it’s unreal. My family gave it 10 thumbs up, and I’ve ended my search for the perfect cornbread. Thank you for yet another awesome recipe!!

  16. Annie says:

    I am generally not a cornbread fan, but I thought I’d give this a shot for the church chili cook off. Um, yeah it’s amazing. AMAZING! My husband would have eaten the whole pan if I’d let him. Yum!

  17. Chrissy Larson says:

    I made this last night and it is the only cornbread I will ever make again. I also made the fluffy honey butter with it. Amazing! Thanks for the delicious recipes! This is my go to food blog.

  18. Charise Preston says:

    Could you half this recipe?? I have a small family and we would not be able to eat the 9×13 pan. Thanks!

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