Z’Tejas Style Cornbread
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.
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.
FAQs for Z’Tejas Style Cornbread
Yes, that should work fine.
Yes you can halve it, no problem!
Z’Tejas Style Cornbread
Ingredients
- 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
- ⅓ cup (75 g) butter, melted
Instructions
- 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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Recipe Source: adapted from Aunt Julie’s neighborhood cookbook
Just put this in the oven and broke my rule of reading recipe carefully before starting so I realized after I mixed the dry ingredients and then mixed the wet ingredients there are no instrutions as to how to proceed. I assumed just to mix together like muffins – being careful not to over mix, but was still wondering if there was more specific intructions
Would this be good with jalapeños and cheese? The missionaries said they would love cornbread when we feed them and I want a just perfect recipe for them. I love jalapeño cornbread. Maybe I should make your other cornbread recipe and this one? What do you recommend?
Yes, this would be so good with jalapenos and cheese!
I was super skeptical about making these with whole wheat flour but after making them with white flour several times I got brave. I LOVE THEM WITH WHOLE WHEAT FLOUR. So much. Thank you!!
Oops. I meant to post that on the German pancake recipe!
I made this for the first time tonight, and it was AMAZING. I did make a few substitutes that I thought I’d share in case it helps anyone: I didn’t have yogurt so I subbed sour cream. I didn’t have creamed corn so I put a cup of frozen corn kernels in a food processor and added a tsp of sugar and enough milk (maybe 1/4 cup?) to pulse it all into a paste. I used that mix to replace the 1/2 cup creamed corn and 1/2 cup frozen corn. Turned out so great!
This sounds wonderful. I have a copycat recipe from Disney (that I have adapted), that is my go to recipe for cornbread, but I am going to have to try this recipe.
I do have a couple of questions tho
Have you ever done this on the BBQ? With the hot weather I bake several things on my gas BBQ.
Has anyone subbed honey for the sugar?
Thanks for the great sounding recipe.
Thank you for such a delicious recipe! I made this for a church potluck today and it was devoured. I used gluten-free all purpose flour and it turned out perfect.
I love your other cornbread recipes but want to try a new one.
Do you use plain nonfat yogurt or full fat for this recipe? Would sour cream work as a substitute?
Thanks for your time.
Yes, sour cream should work great! I usually use lowfat yogurt.
This is for sure my favorite cornbread recipe! I was sad when the Z’Tejas in my town closed 🙁
Delish!! I cut the sugar some because I don’t care for sweet cornbread. Still was good.
Could you half this recipe?? I have a small family and we would not be able to eat the 9×13 pan. Thanks!
Charise – yes, you could halve the recipe.
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.
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!
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!!
Tina – sure, it’s worth a try!
Hi,Iam not sure if I can find cream corn,can I make this dish without it?
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!
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!
Hi Tina – you can use a buttered 9X13-inch pan if you don’t have a skillet. Good luck finding the perfect cornbread!
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
Emily – glad you liked this. Thanks for letting me know!
Yum, this was everything I was hoping it would be. Thanks for the recipe!
I have never been to Z’Tejas before (have wanted to go, though!) but I’m a cornbread fan and this sounds great!
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!
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.
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.
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!
Mindy – glad you liked this! Thanks for letting me know that your variation to add a bit more buttermilk worked out.