Z’Tejas Style Cornbread

Z’Tejas Style Cornbread puts corn meal, flour and sugar at the center of a quick-bread recipe and finishes in about 30 minutes, enough for 12 Servings (9X13-inch pan).

• Yield 12 Servings (9X13-inch pan)
• Ready in 30 minutes
• Prep 10 minutes
• Cook 20 minutes

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)

Instructions

1. Mix all dry ingredients together in a medium bowl.
2. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn.
3. 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).
4. Bake at 375 degrees for about 20 minutes (check with a toothpick that should come out clean).

Cool the bake on a rack until the crumb sets, then slice.