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Ztejas Cornbread Recipe

Ztejas Cornbread: How to Make It Moist in 4 Steps

5 from 1 vote
Ztejas cornbread is a delicious, moist, and flavorful variation of traditional cornbread. It’s perfect for serving alongside a hearty meal or enjoying as a snack. The recipe focuses on achieving the ideal moist texture, making every bite soft, tender, and full of flavor. With just four simple steps, you can master the art of moist cornbread, whether you're baking for a special occasion or just a weeknight treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter or vegetable oil
  • 1/2 cup sour cream optional, for extra moisture
  • 1/2 cup cream-style corn optional, for added moisture

Equipment

  • 9-inch round or 8x8-inch square baking pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Toothpick (for checking doneness)

Method
 

  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 375°F (190°C). Grease your baking pan (9-inch round or 8x8-inch square) with butter or non-stick spray.
  2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the buttermilk, eggs, and melted butter. If you’re using sour cream or cream-style corn, add them to the wet ingredients as well.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. Combine Wet and Dry Ingredients: Slowly pour the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until combined. Be careful not to overmix, as this could make the cornbread dense.
  5. Bake the Cornbread: Pour the batter into your prepared baking pan. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  6. Rest and Serve: Allow the cornbread to rest in the pan for about 5 minutes before cutting and serving. This resting period helps the moisture settle and makes it easier to slice.

Notes

  • Buttermilk is essential for a tangy flavor and activating the baking soda, which helps the cornbread rise. If you don’t have buttermilk, you can substitute it with 1 cup of regular milk mixed with 1 tablespoon of lemon juice or vinegar.
  • Sour cream or cream-style corn are optional but recommended if you want extra moisture. They will make the cornbread even more rich and tender.
  • Cheesy Version: Add 1 cup of shredded cheddar cheese for a cheesy twist.
  • Spicy Version: Incorporate 1-2 finely chopped jalapeños into the batter for a little heat.
  • Storage: Store any leftover cornbread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.
Ztejas Cornbread Recipe