1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (137g) Recipe makes 8 servings
Calories 241
Calories from Fat 78		(32%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 567mg		23%
Potassium 178mg		5%
Total Carbohydrate 35.4g		11%
	Dietary Fiber 1.8g	7%
	Sugars 9.2g
Protein 6.5g		13%
detailed view... how is this calculated?

Menus using this recipe:

ZWT Southern Menu

Dreamgoddess

Z'tejas Cornbread

Recipe #160206 | 55 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Galley Wench
Mar 15, 2006

I've seen several recipes on the internet trying to duplicate Z'tejas Cornbread, but I believe this is it! The recipe was posted online in the Texas Monthly. The texture of this cornbread is moist and heavy so for best results allow to cool before cutting.

SERVES 8 -10 (change servings and units)

Ingredients

1 cup cornmeal
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1/4 cup butter
1 teaspoon baking soda
2/3 cup plain yogurt
1/4 cup creamed corn
1/4 cup frozen corn
1 cup buttermilk
2 eggs
1/2 teaspoon salt
1 (4 ounce) can mild green chilies (optional)

Directions

1
Mix all dry ingredients together.
2
Mix wet ingredients in a separate bowl, add dry ingredients.
3
Lightly grease a 10- or 12-inch cast iron skillet. Pour in batter. (I preheat the skillet while I'm making the batter.).
4
Bake at 375 for 25-30 minutes, rotating pan halfway through.

Questions about this recipe?

Featured Reviews for This Recipe

From: Susang

On Sep 25, 2009

Wonderful cornbread, loved the addition of the chilies. Made mine in my cast iron skillet. It was still good the next day, didn't seem to dry out like some cornbread recipes do. Definately a keeper!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: TaterBug! :)

On Jul 4, 2009

I have eaten at this restaurant in Bellvue, WA several times and they have the best cornbread ever!! I am so glad to find this recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CraftScout

On Jul 26, 2007

Thanks for reworking this recipe. Now that I have been able to enjoy it, I really enjoyed it! This is definitely moister than most cornbreads I have made. I would say that the chiles are not optional, at least not in our house. Everyone really enjoyed this, including my picky picky 5 yo and the completely nonpicky 1 yo. I don't own a cast iron skillet (sacrilege, I know! ), so I made it in my trusty stoneware pie plate. Remembering how much this rises, I only filled the plate half full, and used the rest of the batter to make up 6 corn muffins. Since I wasn't using the pan you say in the recipe, I kept an eye on it while cooking. The muffins were done in 20 minutes and the larger one was done in about 30. Also, no buttermilk in the house, so I used the usual substitution of 1 T. lemon and enough regular milk to make up one cup. The rest was per recipe.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1155124

On Feb 2, 2009

Fantastic recipe! I doubled this recipe and it made a 9" glass pie plate, a 9" square pyrex dish, and 12 muffins (no cast iron skillets here). I cooked the muffins for about 12 minutes, the pie plate for about 15, and the square for about 20. It was the hit of the party, very moist and delicious!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews