Delicious and Easy Z’tejas Cornbread Recipe

Dear fellow food enthusiasts, today I bring you a recipe that will take your cornbread game to the next level. This Z’tejas Cornbread Recipe is a must-try for anyone who enjoys a decadent piece of hot cornbread fresh out of the oven. Inspired by the famous Z’Tejas Southwestern Grill in Austin, TX, this recipe is the perfect blend of sweet and spicy flavors that will tantalize your taste buds.

This recipe is simple yet flavorful and is sure to become a favorite amongst your family and friends. Whether you are looking for a side dish for your baked beans or a delicious accompaniment to your hot chili, this Z’tejas-style cornbread recipe will not disappoint.

So grab your cast-iron skillet and let’s get cooking. Join me on this culinary adventure and let us make some drool-worthy Z’tejas-style cornbread together!

Why You’ll Love This Recipe

Z'tejas Cornbread
Z’tejas Cornbread

It’s no secret that cornbread is a staple in American cuisine, but have you ever tried the Z’Tejas cornbread recipe? This particular recipe offers a unique culinary experience that will make your taste buds dance with joy. Trust me; you won’t be able to resist the deliciousness.

What makes this recipe so special, you ask? Well, for starters, it has mild green chilies that add a burst of flavor to the bread. Then there’s also buttermilk and plain yogurt that bring moisture, tenderness, and tangy flavors to every bite. Not only that, but there’s frozen corn too which gives a fresh texture to the bread.

Moreover, this recipe has the perfect balance of salty and sweet flavors- not too much of either. The sugar and flour measurements are just right, making sure the bread doesn’t end up too dry or too crumbly.

One of the best things about this recipe is its versatility. You can serve it as a side dish for baked beans or southwestern stuffing or use it for cornbread dressing on Thanksgiving instead of regular bread. You could also make gorgeous cornbread muffins if you wanted! Believe me, this recipe is perfect for any occasion where hot cornbread is needed.

Another great feature is that it’s relatively easy to make – even if you’re not an experienced baker. All you need is a cast-iron skillet and follow some steps to enjoy top-notch quality Z’Tejas-style cornbread from your home kitchen.

The first bite of your homemade Z’Tejas cornbread will transport you straight to southwestern Austin, TX- That’s where Z’Tejas originated! The honey butter served at their restaurant is an optional addition recommended to enhance the flavors of this amazing recipe even further.

With all these reasons combined, it should come as no surprise why you’ll love this magnificent recipe. Get ready to indulge in one of the best culinary experiences with my new favorite cornbread recipe- you won’t be sorry!

Ingredient List

Get Ready to Make a Flavorful Z’Tejas Cornbread Recipe

Before diving into making the cornbread, gather all of the necessary ingredients. The following ingredient list yields approximately 4 cups of Z’Tejas Style Cornbread that are perfect to serve at a dinner party or family gathering.


  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 cups buttermilk
  • 2 eggs, beaten
  • 6 tablespoons unsalted butter, melted and cooled to room temperature
  • 1 cup frozen corn, thawed
  • 3/4 cup plain yogurt
  • 1/4 cup mild green chilies, roasted and chopped (optional)

To make cornbread copycat of Z’Tejas, you need to gather a mix of standard kitchen staples plus some Southwestern ingredients such as mild green chilies and corn. For this recipe, it is imperative to use yellow cornmeal instead of white, which provides an authentic taste and texture for the southwestern-style cornbread. Also, ensure that all the ingredients are at room temperature before making the batter.

The Recipe How-To

Preheat the Skillet and Mix the Batter

To make this Z’Tejas Cornbread Recipe, you’ll need to have a 10-12 inch cast iron skillet ready. Preheat it in the oven at 375°F while you start making the batter. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of yellow cornmeal, one-third cup of sugar, one tablespoon of baking powder, one teaspoon of baking soda, and half teaspoon of salt.

Add Wet and Dry Ingredients Together

In another small mixing bowl, beat two eggs until they become frothy. Add in one and a half cups of buttermilk, half-cup of plain yogurt, and melted four tablespoons of butter into the bowl. Mix them well until it combines into a smooth texture.

Combine Everything Together

Pour the wet ingredients into the dry mixture gradually while whisking continuously. Don’t forget to stir in one can (4 oz) of diced mild green chilies, two cups of frozen corn, and one-fourth cup of melted butter to add more flavors to your batter.

Fill the Skillet and Bake

Once your batter is ready, take out your preheated skillet from the oven and lightly grease it with cooking spray or butter. Pour in the batter into the skillet and level out its surface with a spatula or spoon. Then, bake it for about 30 minutes at the same temperature in a preheated oven until it becomes golden-brown on top and fully cooked inside.

Serve Hot – Enjoy Your Sweet Warm Cornbread!

Once baked successfully, let your beautiful cornbread rest for about five minutes before serving it hot. You can serve it with honey butter, baked beans, jalapeno cornbread stuffing or use it as bread dressing for your Thanksgiving turkey. Enjoy your sweet warm cornbread flavored with southwestern herbs at home!

Substitutions and Variations

Z’Tejas cornbread recipe can be customized based on personal preferences and dietary restrictions. Here are some of the substitutions and variations that you can try:

– Buttermilk substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes before using it.

– Yogurt substitute: Plain Greek yogurt or sour cream can be used as substitutes for plain yogurt in this recipe.

– Gluten-free option: Substitute the all-purpose flour with gluten-free flour to make this recipe gluten-free.

– Dairy-free option: Use almond milk instead of buttermilk, coconut oil instead of butter, and dairy-free yogurt instead of regular yogurt.

– Sweet corn variation: For a sweeter version of this cornbread, add an extra tablespoon or two of sugar to the batter and mix in a cup of canned sweet corn with the frozen corn.

– Spicy variation: Add a diced jalapeno pepper or a small can of mild green chilies to the batter to give it a spicy kick.

– Cheese variation: Add shredded cheese like cheddar or pepper jack cheese to the batter for a cheesy twist on the classic cornbread recipe.

Remember to adjust cooking times and temperatures accordingly when making any substitutions or variations. The possibilities are endless with Z’Tejas style cornbread.

Serving and Pairing

Now that you have made a rustic and flavorful Z’tejas cornbread, it is time to think about serving options. Z’tejas cornbread is a perfect companion to many dishes, making it a versatile addition to your meal plan.

Firstly, I recommend serving your cornbread hot and fresh from the oven for the best experience. The heat will activate the aromas of mild green chilies and cornmeal, filling your kitchen with a delicious aroma. A dollop of honey butter on the top adds extra sweetness and richness to every bite.

Z’tejas cornbread pairs well with a variety of dishes, such as Tejas southwestern stuffing, jalapeno cornbread dressing, baked beans, and even Tejas tamales. The slightly savory flavor of the cornbread adds depth to these typically sweet or spicy dishes.

For a complete meal, serve your Z’tejas cornbread beside other Tex-Mex-inspired favorites like chili con carne or barbacoa tacos. Alternatively, you can pair it with roasted vegetables or grilled meats like chicken or steak.

If you’re looking for something easy to prepare but still delicious, cut your Z’tejas cornbread into muffins and bring them with you for a quick snack or breakfast on the go.

Overall, this recipe’s rustic flair makes Z’tejas cornbread an ideal addition to any mealtime; it’s sure to impress your guests with its unique flavor. Whether served alone or paired alongside a host of classic Tex-Mex dishes, there’s no better way to enjoy this classic cast-iron skillet cornbread!

Make-Ahead, Storing and Reheating

If you’re planning to make this z tejas style cornbread recipe for a large gathering, you’ll appreciate knowing that this recipe can be made ahead of time. Keep in mind that the cornbread tastes better when it’s served fresh out of the oven, but reheating it can bring back some of its glory. Here’s how to do it:

To store the cornbread, allow it to cool completely before wrapping it tightly with plastic wrap or foil. You can store it at room temperature for up to two days, or in the refrigerator for up to five days.

To reheat the cornbread, preheat your oven to 350°F (175°C). Remove the plastic wrap and transfer the cornbread onto a baking sheet. Lightly brush the top with some melted butter or olive oil, cover loosely with foil to prevent excessive browning, and bake for 5-10 minutes or until heated through.

You can also microwave individual slices for 15-20 seconds. To keep them from drying out, place a damp paper towel over them before microwaving.

Keep in mind that if you’re using an iron skillet to make this cornbread, you should never put it in the fridge until it’s completely cooled down. The hot skillet will raise the temperature inside your refrigerator, potentially causing other foods to spoil.

Z’Tejas cornbread can also be frozen (minus a slice or two for immediate noshing) for later consumption by wrapping tightly with plastic wrap and then covering tightly with aluminum foil deep into your freezer’’s reach – this would keep it fresh and moist for up to three months.

The easy make-ahead and storage options make this recipe perfect for large gatherings, holidays or meal preps without sacrificing any freshness or flavor – this is definitely a go-to recipe if you crave that homemade goodness!

Tips for Perfect Results

As a culinary explorer and an experienced cook, I can tell you that baking the perfect cornbread can be a bit tricky. But with some tips and tricks, you can achieve the perfect Z’Tejas style cornbread that will make you feel like you’re at their Southwestern grill in Austin, Texas.

First and foremost, it’s important to preheat your cast iron skillet before pouring in the batter. This is because the skillet’s heat helps create a crispy and golden crust on the bottom of the cornbread that is unmistakable to this style of cornbread. I suggest using a 10-12 inch cast iron skillet for best results.

Another tip is to use buttermilk instead of regular milk. The acidity in buttermilk activates the baking soda, producing light and fluffy cornbread. If you’re in a pinch, you can also make a substitute buttermilk by using one tablespoon of white vinegar or lemon juice mixed with one cup of plain milk.

It’s crucial not to overmix the batter. Overmixing may cause the gluten to develop, resulting in tough and chewy cornbread rather than tender and moist. You should mix until all of the ingredients are just combined.

When measuring your dry ingredients, avoid packing them into the measuring cup. Packed flour or cornmeal may result in dense cornbread as it absorbs more liquid than loosely measured ingredients.

Lastly, do not open the oven door frequently while baking. The sudden change in temperature can cause uneven rising and collapse on your baked bread.

By following these tips, you’ll be making delicious tejas-style cornbread copycat that will rival even Z’Tejas restaurant menu items such as their hot-skillet cornbread muffins with honey butter they serve on their southwestern stuffing, tamales, jalapeno corn bread dressing or paired with baked beans.


As I near the end of this article on the Z’tejas Cornbread Recipe, I want to address some commonly asked questions that you may have. Whether you are a beginner or an experienced cook, it is helpful to know how to troubleshoot any issues that arise while making this dish. In this section, we will discuss answers to some of the frequently asked questions related to ingredients, serving suggestions, and storage. So, let’s get started!

What’s the difference between Southern cornbread and regular cornbread?

When it comes to cornbread, there are two popular styles to choose from: northern and southern. Northern cornbread is known for its crumbly texture and lack of sweetness, achieved through using yellow cornmeal and fewer eggs. On the other hand, southern-style cornbread is made with white or yellow cornmeal and a higher number of eggs, resulting in a cake-like texture and a buttery taste. It all comes down to personal preference and the occasion you plan to serve it at.

What ingredient keeps cornbread from crumbling?

To achieve a softer and less crumbly texture in cornbread, incorporating some oil and sour cream can be helpful. This tip can come in handy for those looking to enhance the overall texture of their cornbread recipe.

What makes cornbread dry and crumbly?

If you’re looking to make a delicious cornbread but don’t want to risk it turning out crumbly, try adding flour to your recipe. Although cornmeal is essential for the classic color and flavor of your bread, too much of it can adversely affect its texture. The precise amount of cornmeal and flour that you need will depend on your ingredients, but you should aim to use more flour than cornmeal for the perfect batter.

What is cornbread called in the South?

This recipe is for a Southern-style cornbread that is rich and soft in texture. The small, fried breads are typically three to four inches in diameter and may sometimes include a small amount of wheat flour in the batter for consistency. These breads are commonly referred to as “hot water” or “scald meal” cornbread and are a specialty of the American South.

Bottom Line

In conclusion, the Z’tejas cornbread recipe is a must-try for any culinary explorer searching for an authentic Southwestern style cornbread. With its captivating aroma and mouth-watering flavor, this recipe will transport your taste buds to the heart of Austin, Texas, where the Z’tejas Southwestern Grill first opened its doors.

The trick to achieving perfectly fluffy and moist cornbread is using the right combinations of ingredients, such as buttermilk, cornmeal, plain yogurt, mild green chilies, and frozen corn. Plus, having a cast iron skillet on hand is essential for making sure that the bottom of the bread gets crisp while the inside remains soft.

Whether you are serving it alongside baked beans or using it as a base for a tejas southwestern stuffing or jalapeno cornbread dressing, this Z’tejas-style cornbread recipe is sure to elevate any meal. And let’s not forget about adding some honey butter for an added touch of sweetness that will take your taste buds to hog heaven.

So go ahead and make this copycat recipe at home – your friends and family are sure to be impressed with your culinary skills. Don’t be surprised if they start asking for seconds or even thirds! And besides being delicious, this cornbread is also relatively easy to make and can be stored for later consumption.

Finally, remember that cooking should always be an adventure that is meant to be shared with others. So put on some good music and invite some friends over to share in the fun. They won’t be disappointed!

Z'tejas Cornbread

Z’tejas Cornbread Recipe

I've seen several recipes on the internet trying to duplicate Z'tejas Cornbread, but I believe this is it! The recipe was posted online in the Texas Monthly. The texture of this cornbread is moist and heavy so for best results allow to cool before cutting.
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Prep Time 20 mins
Cook Time 35 mins
Course Side Dish
Cuisine American
Calories 245.4 kcal


  • 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)


  • Mix all dry ingredients together.
  • Mix wet ingredients in a separate bowl, add dry ingredients.
  • Lightly grease a 10- or 12-inch cast iron skillet. Pour in batter. (I preheat the skillet while I'm making the batter.).
  • Bake at 375 for 25-30 minutes, rotating pan halfway through.

Your Own Notes


Serving: 110gCalories: 245.4kcalCarbohydrates: 36.4gProtein: 6.7gFat: 8.7gSaturated Fat: 4.8gCholesterol: 65.6mgSodium: 577.6mgFiber: 1.9gSugar: 9.1g
Keyword < 60 Mins, Breads, Oven
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