I have not been able to get that cornbread out of my head: The staple cornbread of Z’Tejas, with the secret ingredient! The one that is more than just another buffet style cube shaped yellow bread, the one with a crunchy brown exterior baked in a skillet.
Back in July I was invited to review this fabulous restaurant, you remember?
When Lori and Alex came to visit last weekend we visited Z’Tejas for another extravagant meal. We salivated once again over the Grilled Shrimp and Guacamole Tostada Bites and the Cornbread, and added a few new menu items to our list of drool worthy necessities.
2 months is a long time to think about cornbread.
I’d like to say this is the secret recipe for Z’Tejas Cornbread, but it’s just my cornbread with the Z’Tejas secret ingredient, but the best thing about it is it doesn’t require honey or butter because it’s baked right in.
8 tablespoons butter
½ cup honey
Whisk until honey is thin and incorporated
1 ½ cups corn meal
1 ½ cups flour
1 teaspoon salt
2 teaspoons baking powder
Stir into honey mixture until wet
2 cups milk
Pour into generously oil coated 11″ inch cast iron pan, or skillet
Bake at 400F°, 30-40 minutes
Feeds 10-12 servings
This is a great recipe for scratch made, home cooked cornbread, but do you want to get your grubby hands on some fluffy, moist and decadent Z’Tejas cornbread?
Contest is open until Friday, October 2, 2009 at 11:59 pm. Winner will be selected by random.org, be sure to check back to see if you are a winner!