Z Tejas Cornbread Recipes

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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

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.

Z'TEJAS CORNBREAD



Z'tejas Cornbread image

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.

Provided by Galley Wench

Categories     Breads

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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.

Nutrition Facts : Calories 245.4, Fat 8.7, SaturatedFat 4.8, Cholesterol 65.6, Sodium 577.6, Carbohydrate 36.4, Fiber 1.9, Sugar 9.1, Protein 6.7

Z'TEJAS STYLE CORNBREAD



Z'Tejas Style Cornbread image

Provided by Mel

Categories     Breads

Time 30m

Number Of Ingredients 12

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

Z'TEJAS MACARONI AND CHICKEN



Z'tejas Macaroni and Chicken image

Make and share this Z'tejas Macaroni and Chicken recipe from Food.com.

Provided by Karen in MA

Categories     Tex Mex

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 quart heavy cream
1 tablespoon garlic
1/2 cup blue cheese
1 teaspoon pureed chipotle chile
1/2 gallon water
1 tablespoon kosher salt
1 lb elbow macaroni
1/2 cup breadcrumbs
1/2 cup parmesan cheese, blend
1/2 cup bacon, cooked
2 tablespoons fresh parsley, &
1/2 cup fresh parsley (chopped)
1 chicken breast (marinated)
6 ounces monterey jack and cheddar cheese blend, mix

Steps:

  • Macaroni and Cheese Sauce:.
  • Place cream in a saucepan. On medium heat, using a wire whisk, reduce till one-fourth has gone and slightly thickened.
  • Add garlic, blue cheese and chipotle.
  • Melt for approximately 5 minutes.
  • Elbow Macaroni Blanched:.
  • Add water to a stockpot, place on high flame and bring to a boil for one minute. Add salt.
  • Boil water for three minutes then add macaroni and stir every minute from bottom.
  • Cook for 10-12 minutes or until al dente.
  • Using a colander place macaroni and drain well then place macaroni in ice cold water to shock.
  • Z'Tejas Macaroni and Chicken:.
  • Salt and pepper chicken breast and place butter down on skillet.
  • Place marinated chicken skin side down and place in large cast iron skillet on top.
  • Sear for approximately 4 minutes till crispy.
  • Turn over on grill and cook till done then turn on skin side down for approximately one minute.
  • Before slicing, removing cartilage and slice in 6 pieces.
  • Using a 12-inch cast iron or skillet, add mac and cheese sauce, jack and cheddar mix.
  • Heat up till cheese melts approximately 1-2 minutes.
  • Add macaroni to sauce.
  • Top with jack and cheddar cheese mix.
  • Top with bacon gratin (and place under broiler for approximately 2 minutes until golden brown and cheese is melted.
  • Arrange sliced chicken in a star shape method and place green chiles in center on top between chicken.

Nutrition Facts : Calories 1721.6, Fat 123.4, SaturatedFat 72.4, Cholesterol 423.1, Sodium 2787.9, Carbohydrate 104.2, Fiber 4.7, Sugar 4.7, Protein 50.5

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

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

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