Best Ztejas Cornbread Recipes

Z'TEJAS STYLE CORNBREAD

Z'Tejas Style Cornbread image

Provided by Mel

Categories Breads

Time 30m

Number Of Ingredients 12

Ingredients

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)

Steps:

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 (check with a toothpick that should come out clean).

Nutrition Facts : ServingSize 1 Serving, Calories 272 kcal, Carbohydrate 41 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 658 mg, Fiber 3 g, Sugar 11 g

TAMALE AND JALAPEñO CORNBREAD DRESSING

Tamale and Jalapeño Cornbread Dressing image

This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms.

Provided by Galley Wench

Categories Southwestern U.S.

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons butter
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers (stemmed and seeded)
2 cups chopped poblano peppers (stemmed and seeded)
3 large jalapenos, stemmed, seeded and chopped
1 tablespoon chopped fresh sage or 4 teaspoons dried sage
1 1/2 tablespoons dried oregano
6 cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan)
3/4 cup chopped fresh cilantro
1 1/2 cups crumbled corn chips (tostadas)
1 1/2 cups frozen corn kernels, thawed
3 cups chicken stock
1 1/4 cups canned cream-style corn
1 dozen pork tamale, unwrapped, chopped in 1-inch chunks
salt and pepper

Steps:

Melt butter in heavy large skillet over medium heat.
Add onions, bell peppers, all chiles, sage and oregano.
Sauté until vegetables are tender.
Transfer to a bowl with corn bread.
Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
Add tamales at the end and do not break up.
Salt and pepper to taste.
If stuffing is too dry, add a little melted butter.
Place dressing in a buttered 9-inch-by-13-inchbaking pan.
Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
Remove foil and bake another 15 minutes, until brown.

Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2

AUSTIN TEXAS CORNBREAD (FROM Z' TEJAS) RECIPE - (3.8/5)

Austin Texas Cornbread (from Z' Tejas) Recipe - (3.8/5) image

Provided by mrshermes2002

Number Of Ingredients 12

Ingredients

1 1/2 cups corn meal
1 1/2 cups flour
1/3 cups plus 1 tablespoon sugar
1 tablespoons baking powder
1 tablespoons baking soda
1 cup yogurt (plain)
1/3 cups plus 1 tablespoon cream corn
1/3 cups plus 1 tablespoon corn (frozen)
1 1/2 cups buttermilk
3 eggs
1/3 cups plus 1 tablespoon butter (melted)
1/4 teaspoon salt

Steps:

Mix all dry ingredients together. In a large mixing bowl, whisk all wet ingredients together. Then add dry ingredients to form batter. Spray a cast iron skillet with non-stick cooking spray and then fill with the batter (about 2/3 full - you may have leftover batter so make some muffins). Bake at 400 degrees for 16 minutes. Rotate after 8 minutes. Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.