Z’Tejas Style Cornbread

I still remember the first time I ate at Z’Tejas in Salt Lake City. I still remember the cornbread. It came to the table in a cute mini cast iron skillet–fresh from the oven. Absolutely melted in my mouth. If any of you out West find yourself near one of their restaurants, I highly recommend you pay a visit. We’ve tried several things on the menu and have never been disappointed.

You can imagine my delight when I found that Melanie over at Mel’s Kitchen Cafe had published a copycat recipe.

I usually put about half the batter into a cast iron skillet and the rest of the batter into a muffin tin (makes at least 12 muffins). You can freeze the muffins and pull them out when you need them for another meal.

Z’Tejas Style Cornbread
from Mel’s Kitchen Cafe

1 1/2 cup corn meal
1 1/2 cup flour
1/2 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup plain yogurt
1/2 cup creamed corn
1/2 cup frozen corn
1 1/2 cups buttermilk
3 eggs, slightly beaten
1/3 cup butter, melted

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 for a 9×13 or 8-inch skillet or 26 minutes for a 10-inch skillet or 15-20 minutes for muffins. (Verify it is thoroughly cooked by inserting a toothpick. If it is done, the toothpick should come out clean).


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