Z'tejas Cornbread

"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."
 
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photo by Galley Wenchs Daugh photo by Galley Wenchs Daugh
photo by Galley Wenchs Daugh
Ready In:
55mins
Ingredients:
13
Serves:
8-10
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ingredients

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directions

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

Questions & Replies

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  1. Fran B.
    If I double the recipe in a 14” skillet, how long should I bake?
     
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Reviews

  1. Tracy C.
    I am usually disappointed with cornbread recipes but this turned out great. I did not have frozen or creamed corn but had a can of corn - took out 1/4 cup of kernels and pureed the rest and used in place of creamed corn. I chopped 2 fresh jalapenos and sauteed in a little oil. Subsitutued milk and squeeze of lemon juice for buttermilk. so good - quite spicy - Preheating the skillet gives the nice caramelized bottom. thanks for recipe!!
     
  2. IRuth
    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. <br/>The only problem...you cannot stop eating, so good right out of the oven. Thank you for posting this reccipe.
     
  3. Chandani
    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.
     
  4. Susang
    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!
     
  5. TaterBug
    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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