Masa Cornbread

All of the contributors to this blog love cornbread. (Check out both the Amber and Kate versions.) Now it's my turn. It's cornbread. It's masa. It's a match made in heaven: masa cornbread. 

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!)

I have made this masa cornbread two different ways and I will likely tweak the recipe as I continue to make it. I wanted to share it with you, though, because I think it is pretty amazing just as it is now. I will let you know if I figure out an even better recipe. This cornbread would be great with chili, but it is so good on its own, I say just make up a batch just so you can snack on it whenever you want. I'm even thinking about all of the possible add-ins for the next time I make this corn bread: cheese, green chiles? Yes, please.

Masa Cornbread

~Print Recipe~

• 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)

1. Preheat the oven to 425 degrees.
2. Whisk dry ingredients together in a large bowl.
3. Whisk wet ingredients together in a medium bowl. Add wet ingredients to dry ingredients. Stir to combine. 
4. Add corn kernels and stir to fully incorporate, but be careful not to over-mix.
5. 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.
6. 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.

You have to try this, tomorrow!

I don't have pictures, but you can use your imagination for this one.

Cut some bacon into smallish pieces, cook in a pan until crispy and then drain on some paper towels. When cooled, chop finer.

Add 1 teaspoon of yeast and 1 teaspoon of sugar to 1/2 cup warm water (105 degrees), let it sit to activate and get frothy.

In a large bowl, sift:
1 cup corn meal
1 cup flour
1/3 cup sugar
1 teaspoon salt

Separate three eggs and whisk the whites until they form stiff peaks. Set aside.

Add yeasty water, about 1 cup of buttermilk, 2 tablespoons of melted butter and egg yolks to the dry ingredients, mix. Fold in the egg whites gently. Cover and set aside for up to an hour to rise.

Heat your waffle iron, spray with oil, put in a scoop of batter, sprinkle with chopped bacon and cook.

These are great served with a little butter and maple syrup.

YUM!