This buttery Copycat Z’Tejas Cornbread recipe, is inspired by the popular Tex-Mex restaurant founded in Austin, Texas.
One thing that I love about Z’tejas is the yummy cornbread they put on the table before your meal. I could totally just take that and eat it as a meal in and of it’s self! Well one day when I was looking up the phone number to one of the locations, I stumbled upon a section on their website with some of their recipes!
What restaurant out there is willing to publish their recipes? Usually that is top secret!
I was even more thrilled when I saw their cornbread recipe was one of the featured recipes! This cornbread is sooo good and went perfect with a big ole bowl of chili I made a while back.
At Z’tejas they make this cornbread in a cast iron skillet (so it is a thin cornbread when made that way). I don’t have a cast iron skillet, so, I made half of this batter into cornbread muffins and also made half in a 8×8 pan.
The muffins came out better than the ones in the 8×8 pan, I think because the cake pan made them too thick. This is an extremely moist cornbread, so the key is to either defiantly cook them in a cast iron skillet or to do muffins and cook them for a long enough time, until at least golden brown on top and done thoroughly, this is key information for your muffins to turn out like the original from Z’tejas!
Copycat Z'Tejas Cornbread Recipe
This buttery Copycat Z’Tejas Cornbread recipe, is inspired by the popular Tex-Mex restaurant founded in Austin, Texas.
Ingredients
- 1 1/2 cup corn meal
- 1 1/2 cup unbleached all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 3/4 cup plain yogurt
- 1/2 cup creamed corn
- 1/2 cup frozen corn
- 1 1/2 cups buttermilk
- 3 eggs, slightly beaten
- ⅓ cup unsalted butter, melted
Instructions
Preheat oven to 375 degrees.
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 batter into a greased 9X13 pan or butter an 10-inch cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter, so use the leftover batter to make cornbread muffins or a smaller pan of bread).
Bake at 375 degrees for about 20-25 minutes (check with a toothpick that should come out clean).
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[…] Copycat Z’tejas Cornbread – This buttery Copycat Z’tejas Cornbread recipe, is traditionally made in a cast iron skillet and is inspired by the popular Tex-Mex restaurant founded in Austin, Texas. […]