Z’tejas Copycat Cornbread

• 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.

Cornbread does not keep very long

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