I can't begin to tell you how much I love masa. Pretty much any possible thing made of this corn dough wins my overwhelming approval. Fresh corn tortillas? Absolutely. Sopes, tamales? Sign me up. I will make my own one of these days.
In the meantime, though, now I have something else to make with my masa harina (flour made from corn). Cornbread! It's so genius, I wish that I had thought of it myself. It's just like regular cornbread, but with a tiny Mexican twist. It has all of the great characteristics of regular cornbread, but with that distinct and delicious masa flavor. (Imagine the sweet taste of very fresh handmade corn tortillas--not the kind you typically buy at the store in this country. I hope you are lucky enough to know what I mean!)
- 1 cup masa harina
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups milk
- 2 eggs
- 1/3 cup honey
- 4 tablespoons (1/4 cup or 1/2 stick) butter, melted plus 1 tablespoon for skillet
- 3/4 cup frozen corn kernels, defrosted (or fresh if it's in season)
- Preheat the oven to 425 degrees.
- Whisk dry ingredients together in a large bowl.
- Whisk wet ingredients together in a medium bowl. Add wet ingredients to dry ingredients. Stir to combine.
- Add corn kernels and stir to fully incorporate, but be careful not to over-mix.
- Put empty cast iron skillet in the oven for a minute. (If a non-cast iron baking dish, skip this step.) Remove and use remaining 1 tablespoon (you can use less) of butter to grease the bottom and sides of the warmed pan. Pour batter evenly into skillet.
- Bake for 20 to 25 minutes until the edges are browned and a tester inserted into the center comes out clean. Cool in pan or on a rack slightly before serving.