Z’Tejas Southwestern Grill’s corn bread recipe
June 8, 2010
Everyone loves corn bread. It’s a fact of life. And Z’Tejas Southwestern Grill has mastered the recipe. You know, that piping hot skillet of golden brown goodness complete with sweet honey butter spread and steak knife that the server bring out before your meal? That’s the one. Well we couldn’t hold on to this any longer. We had to share the wealth. So here’s Z’Tejas Southwestern Grill’s one and only corn bread recipe to make on your own at home. Enjoy!
Yields 4 – 6 ½ in Skillets
Ingredients
Corn Meal – 1 ½ cups
Flour – 1 ½ cups
Sugar – 1/3 cups plus 1 tablespoon
Baking Powder – 1 tablespoons
Baking Soda – 1 tablespoons
Yogurt (plain) – 1 cup
Cream Corn – 1/3 cups plus 1 tablespoon
Corn (frozen) – 1/3 cups plus 1 tablespoon
Buttermilk – 1 1/2 cups
Eggs – 3 each
Butter (melted) – 1/3 cups plus 1 tablespoon
Salt – 1/4 teaspoon
Preparation
- Mix all dry ingredients together.
- In a large mixing bowl, whisk all wet ingredients together. Then add dry ingredients to form batter.
- Use a small pre-heated skillet, spray with non-stick cooking spray and then fill with 9 oz of batter.
- Bake at 375 degrees for 16 minutes. Rotate at 8 minutes. Note: This recipe is prepared by using a convection oven so try 400 degrees in regular oven.
- Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.
Download a printable version of the Z’Tejas Southwestern Grill cornbread recipe here.
Z’Tejas is located in The Lodge at Bellevue Square on the third level next to the sky-bridge. For more information on hours or to make reservations, call (425) 467-5911 or visit ztejas.com.
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