Friday, March 14, 2014

Masa Harina Cornbread

I don't like buying ingredients that will only make one recipe.  I bought some masa flour to make homemade corn tortillas and really wanted to use the flour in another application.  It turns out, masa flour makes very good cornbread.

This recipe is a southern style cornbread, no wheat flour and no sugar.  If you like a sweet cornbread, you'll probably want to skip this one.  In fact, I adapted the recipe from one titled, "This Ain't No Yankee Cornbread" from The Lodge Logic Cookbook, how's that for southern style?

I find that when subbing masa for cornmeal, you need to add much less salt.  If you are looking to sub masa for your own recipes, I'd try using half the salt you normally would.

Makes 8 Large Pieces of Cornbread

2 Tablespoons Melted Butter
1 cup Masa Harina Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 large Egg, lightly beaten
1 cup Milk
1/2 cup Plain Yogurt

1. Preheat oven to 425 degrees.
2. Place 1 Tablespoon of the butter in a 10 inch iron skillet or spread between molds of a cast iron pan.  Place in the oven while it preheats.
3. Whisk together the masa, baking powder and salt in a small bowl.  Whisk together eggs, milk, yogurt and remaining butter in a medium bowl.  Add the dry ingredients to the wet and mix until just combined.
4. Remove hot skillet or mold from oven and pour in hot batter.
5. Bake until crust is dark golden brown and center is set, about 15-20 minutes.

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