A Game-Changing Twist on Traditional Cornbread

The Masa Advantage

Substituting white masa for cornmeal in traditional skillet cornbread recipes can bring a new level of complexity and flavor to this classic dish. Unlike traditional cornmeal, masa adds a depth of flavor that’s hard to replicate, and 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

1. Mix and Mingle: Combine dry ingredients in a bowl.
2. Butter Up: Rub half of the butter (2 tablespoons) into the dry ingredients.
3. 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).
4. 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.
5. Cool and Crisp: Remove the cornbread from the skillet to preserve the crispy bottom crust.

Creative Variations

This cornbread recipe can be used as a base for a variety of creative variations. Try using it as a base for shortcakes, or split it, butter it, and melt 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!