UPDATE – it’s even better now.
They said it couldn’t be done. They said it shouldn’t be done. And yet, I had a hunch there was some way I could turn this giant bag of Maseca into something other than tortillas and tamales.
I’m drowning in Maseca.
Usually when I make cornbread I’m lazy and head straight for the super cheap, super easy, super not at all good for my family Jiffy mix. Using a recipe with masa harina and flour was almost as easy and tastes so much better! Below is the recipe altered as one reviewer made it, with enough milk to make it pourable and a good tbsp. of sugar. It’s just barely sweet, and the fresh corn taste would be greatly complimented by peppers and cheese. I foresee a lot more cornbread in my family’s future.
Ingredients
1 cup Maseca
1 cup flour
2 eggs
2 heaping tsp baking powder
1 tsp salt
1 tbsp sugar
1/2 – 2 cups milk
2 tbsp butter, melted
1 cup flour
2 eggs
2 heaping tsp baking powder
1 tsp salt
1 tbsp sugar
1/2 – 2 cups milk
2 tbsp butter, melted
2 tbsp butter, not melted
Directions
- Preheat oven to 425.
- Mix dry ingredients.
- Pour melted butter into dry ingredients, put the other half in a cast iron skillet in a 425 oven.
- Mix in eggs.
- Mix in milk in small portions until it’s pourable but not thin.
- When butter in skillet is melted, spread out batter and bake until brown around edges and light brown areas on top, about 20 minutes in my oven. Cool out of the pan if you want to keep the bottom crust crisp.