Z'tejas Cornbread

Almost every time that I go to South Coast Plaza here in California, I stop and have lunch at Z'tejas just to have their corn bread. I made it tonight and had to give it the 5 stars because it is like the one in the restaurant but a little bit more moisture. I didn't have to put any butter.
The only problem...you cannot stop eating, so good right out of the oven. Thank you for posting this reccipe.

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Fantastic! I made very minimal changes - slightly less sugar, doubled the frozen corn and left out the creamed corn (didn't have any) - utterly delicious. This will be my go-to from now on.

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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!

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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!

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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!

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Have no idea what this should taste like, but I do know what I made from this recipe is like ~ IT'S A GREAT TASTING CORNBREAD! As long as the chilies were mild I was willing to include them, & I think they give the bread a nice boost! Thanks for posting & sharing! A keeper recipe, for me! [Tagged, made & reviewed in the US Regional Alphabet Tag cooking game]

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I used whole wheat pastry flour, margarine and skipped the chilies. Made in the cast iron skillet and it was done in 25 minutes flat! :) It didn't rise as much bcz of the whole wheat, but it was NOT dense at all, almost fluffy tasting (yet moist). My cornbread phobic child said it was "pretty good". I thought at first, "Only 1/4 C of the corns??" but it was better that way for him. It did seem to taste a little salty, so I would cut the salt for us next time. Don't know what Z'tejas tastes like, but this is good.

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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.

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Well, you did it again! My husband and I both agree with giving this a 5* rating. I followed the recipe exactly, green chilies and all and it was very, very good. I cooked it in my mother's cast iron skillet which is over 75 years old. Thanks for sharing this one.

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