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.
Recipe Source:adapted from Aunt Julie’s neighborhood cookbook
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
- 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).
- Bake at 375 degrees for about 20 minutes (check with a toothpick that should come out clean).
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