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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I've seen several recipes on the internet trying to duplicate Z'tejas Cornbread, but I believe this is it. The texture of this cornbread is moist and heavy so for best results allow to cool before cutting. Ingredients:
1 cup cornmeal |
1 cup flour |
1/4 cup sugar |
3 teaspoons baking powder |
1/4 cup butter |
1 teaspoon baking soda |
2/3 cup plain yogurt |
1/4 cup creamed corn |
1/4 cup frozen corn |
1 cup buttermilk |
2 eggs |
1/2 teaspoon salt |
1 (4 ounce) can mild green chilies (optional) |
Directions:
1. Mix all dry ingredients together.
2. Mix wet ingredients in a separate bowl, add dry ingredients.
3. Lightly grease a 10- or 12-inch cast iron skillet. Pour in batter. (I preheat the skillet while I'm making the batter.).
4. Bake at 375 for 25-30 minutes, rotating pan halfway through.
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