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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Pumpkin Gingerbread

This is another Fall favorite in our home. My SIL, Becky, shared this recipe with our family a couple years ago, and I’ve made lots of loaves ever since. Becky and others in the family like to add chocolate chips, which is yummy, but I prefer if plain.

P.S. The baked loaves freeze well.

Confession: I’ve been known to eat an entire loaf by myself. I’m not ashamed!

pumpkin-gingerbread

Pumpkin Gingerbread
Adapted from Allrecipes.com

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Chocolate chips (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves.
  3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  4. Bake in preheated oven until toothpick comes out clean, about 1 hour.