This delicious cornbread recipe is moist and delicious with great texture! It’s sure to please the cornbread lovers of the family!

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.

A thick triangle-shaped piece of cornbread on a white plate.

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.

A dark skillet filled with baked cornbread.

FAQs for Z’Tejas Style Cornbread

Can I use sour cream instead of yogurt?

Yes, that should work fine.

Can I halve the recipe?

Yes you can halve it, no problem!

alt=" "

Z’Tejas Style Cornbread

4.82 stars (22 ratings)


  • 1 ½ cup corn meal
  • 1 ½ cup (213 g) flour
  • ½ cup (106 g) sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • ¾ teaspoon salt
  • 1 cup plain yogurt
  • ½ cup creamed corn
  • ½ cup frozen corn
  • 1 ½ cups buttermilk
  • 3 eggs, slightly beaten
  • cup (75 g) 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).
Serving: 1 Serving, Calories: 272kcal, Carbohydrates: 41g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 60mg, Sodium: 658mg, Fiber: 3g, Sugar: 11g

Recipe Source: adapted from Aunt Julie’s neighborhood cookbook