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Masa Harina Cornbread

Smooth, tasty and great for comfort.
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Course: baked goods, bread, cornbread, southern american
Equipment Method Notes

Equipment

  • 6 tbsp butter add to skillet or pan in oven
  • 1.5 cups Masa Harina
  • .5 cup All purpose flour (Kamut or Cassava or your fav)
  • 1 tsp. Salt
  • 1 (1/3) cups Milk, buttermilk, coconut milk or cream
  • 1/4 cup Maple syrup
  • 2 Large eggs
  • 2 tbsp Baking powder yes, Tablespoons

Method
 

  1. mix together all dry ingredients and preheat oven to 425 F with dish that you choose to use for cornbread - make sure the butter is in there too.
  2. mix all wet ingredients together - including the eggs
  3. combine wet and dry ingredients - once well incorporated, add the pan in the oven (I do this even if it's still preheating - if the butter is fully melted and coating the bottom of the pan and beginning to steam - dump in the mixture) dumping in the mixture just as the butter is hot like grease, makes the edges less crispy which I prefer than adding it to a hot, ready to go oven.
  4. bake well until the center no longer jiggles when moved about, or for good measure, jab the center with a butter knife - if it comes out clean, it's ready to be taken out
  5. dump cornbread on a cooling rack and serve warm with lots of butter

Notes

This is also my most favorite topping for enchilada bakes. Add your favorite cooked taco or enchilada favorites to a baking dish, add this mixture on the top and do the same procedure to know when it's done.