A Game-Changing Twist on Traditional Cornbread
When life gives you masa, make cornbread! I recently discovered the magic of substituting white masa for cornmeal in my favorite skillet cornbread recipe. The result was nothing short of astonishing – a flavorful, slightly sweet bread that tasted uncannily like freshly made corn tortillas.
The Masa Advantage
One of the biggest benefits of using masa is the complexity it brings to the table. Unlike traditional cornmeal, masa adds a depth of flavor that’s hard to replicate. Plus, it eliminates the need for kneading or rolling, making it a convenient option for busy home cooks.
A Recipe Worth Trying
This innovative recipe yields 8 generous wedges of cornbread in just 30 minutes, with only 5 minutes of active cooking time. Here’s what you’ll need:
Ingredients
- 1.5 cups masa harina
- 1/2 cup flour
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 scant tablespoon sugar (choose your favorite type)
- 1.5 cups milk (approximately)
- 1/2 stick softened butter
Instructions
- Mix and Mingle: Combine dry ingredients in a bowl.
- Butter Up: Rub half of the butter (2 tablespoons) into the dry ingredients.
- Preheat and Prep: Place the remaining butter in a cast-iron skillet and heat it in a 425°F oven. Meanwhile, add eggs and enough milk to the dry ingredients to create a smooth batter (you may need around 1.5 cups).
- Bake to Perfection: Once the butter in the skillet is melted, pour in the batter and bake for approximately 20 minutes, or until the edges are golden brown and the top has light brown spots.
- Cool and Crisp: Remove the cornbread from the skillet to preserve the crispy bottom crust.
Creative Variations
My husband suggests using this cornbread as a base for shortcakes or splitting it, buttering it, and melting mild cheese for a twist on arepas. The possibilities are endless!
By incorporating masa into your cornbread recipe, you’ll unlock a world of flavor and convenience. Give it a try and experience the difference for yourself!
Leave a Reply