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Z’Tejas Cornbread Recipe
Z’Tejas Cornbread is a delectable side, characterized by its moist and slightly sweet texture, crafted with a perfect balance of cornmeal and hints of honey, offering a delightful accompaniment to their Southwestern-inspired dishes.
Make this Straight-From-the-Restaurant Z’Tejas Cornbread Recipe at home and your Cornbread will taste just like Z’Tejas.
Photo by Dawn Comford Wilcox
Z’Tejas Cornbread
A Z’Tejas Copycat Recipe
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Cornbread
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States.
Cornbread has its origins in Native American cuisine. Dumplings and pancakes made with finely ground cornmeal were staple foods of the Hopi people in Arizona. Cherokee and Seneca tribes enriched the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal.
Modern versions are seen on the menus of most Southern Restaurants and are particularly popular in TexMex, BBQ and Fried Seafood Restaurants.
Print Pin Recipe
Z'Tejas Corn Cornbread
Make this Straight-From-the-Restaurant Z'Tejas Cornbread Recipe at home and your Cornbread will taste just like Z'Tejas.
Prep Time25 minutes mins
Active Time20 minutes mins
Total Time45 minutes mins
Course: Bread, Breakfast, Side Dish
Cuisine: Mexican, Southern, TexMex
Keyword: Cornbread, Z'Tejas
Yield: 6 Servings
Ingredients
- 1 1/2 cups Corn Meal
- 1 1/2 cups Flour
- 1/3 cups + 1 tablespoon Sugar
- 1 tablespoon Baking Powder
- 1 tablespoon Baking Soda
- 1 cup Plain Yogurt
- 1/3 cups + 1 tablespoon Cream Corn
- 1/3 cups + 1 tablespoon frozen Corn thawed
- 1 1/2 cups Buttermilk
- 3 Eggs
- 1/3 cups + 1 tablespoon Butter melted
- 1/4 teaspoon Salt
Instructions
Preheat oven to 400°F.
To a large mixing bowl, add corn meal, flour, sugar, baking powder and baking soda. Mix well. Set aside briefly.
To another mixing bowl, add yogurt, cream corn, corn, buttermilk, eggs and salt. Whisk to mix well.
Add wet mixture to dry mixture. Mix together to form a batter.
Spray a small skillet with non-stick cooking spray.
Fill with batter.
Repeat with more skillets, if desired.
Place skillets in preheated oven. Bake for about 16 minutes, rotating 1/2 turn at 8 minutes.
Test for doneness by poking a toothpick into the center of the cornbread. If toothpick comes out clean, bread is done.
Z'Tejas Cornbread
A Z'Tejas Copycat Recipe
To See ALL of Our Z'Tejas Copycat Recipes - Click HERE
To See ALL of Our Mexican Restaurant Copycat Recipes - Click HERE
To See ALL of Our Breads, Rolls, Biscuits and Muffins Copycat Recipes - Click HERE
Z'Tejas Cornbread Recipe is a Straight-From-the-Restaurant Recipe.
To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HERE
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Photo of “Z’Tejas skillet cornbread” is by Dawn Comford Wilcox and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Thank you, Dawn Comford Wilcox. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Z’Tejas. Additional Information Courtesy of Wikipedia and is used by permission.
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