Masa Harina Cornbread
User Reviews
4.2
Masa Harina Cornbread
Description
Masa Harina Cornbread uniquely combines masa harina, a finely ground corn flour, with all-purpose flour to create a textured but cohesive bread. The addition of two chipotles in adobo and a tablespoon of adobo sauce adds a subtle smoky heat to the batter. Baking in a hot cast iron skillet provides a crisp crust around the edges while keeping the center tender. Butter in the recipe is partly melted into the wet mix and partly used to grease the pan, which enhances richness and helps develop a golden crust. The batter consistency is adjusted with milk to ensure an even pour and uniform bake.
The spiced cornbread is suitable for pairing with dishes that benefit from a mildly spicy, slightly sweet bread; it can be served warm or at room temperature. The instructions emphasize combining dry and wet ingredients separately for even distribution of leavening and spices, then mixing to a pourable consistency, allowing the heat from the oven to develop the bread's texture and flavor.
The recipe notes advise ensuring the masa and chipotles are properly incorporated and provide context about the specific use of chipotles in adobo, which bring distinct smoky and spicy qualities. This bread can complement savory mains or be enjoyed as a standalone snack with butter.
Ingredients
- 1.25 cups masa harina
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 egg
- 3 tablespoons butter
- 1.5 cups milk plus more if necessary
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
Instructions
- Preheat a 10" cast iron skillet or similar sized baking dish in the oven at 425F.
- Add the dry ingredients to a mixing bowl: 1.25 cups Masa Harina, 1 cup flour, 2 teaspoons baking powder,1 teaspoon salt, and 3 tablespoons sugar. Combine well.
- Melt 3 tablespoons of butter somewhere: I used a small skillet on the stovetop over medium-low heat.
- In a separate bowl combine the wet ingredients: 2 whisked eggs, 1.5 cups milk (I used whole milk), only 2 of the 3 tablespoons of the melted butter, 2 minced chipotles in adobo, and 1 tablespoon of adobo sauce from the can. I usually de-stem and de-seed the chipotles.
- Add the wet ingredients to the dry ingredients and combine well using a spatula or spoon. If it seems thick feel free to add another splash of milk. Ideally it is loose enough to settle into an even layer on its own in the baking dish.
- Add the final tablespoon of melted butter to the pre-heated baking dish and swish it around to coat it (be sure to use a hotpad!).
- Add the batter to the baking dish, forming an even layer. Bake for around 25 minutes, but I usually start taking peeks at 20 minutes. When the sides are darker brown you are mostly there. You can stick a knife or fork in the cornbread for further confirmation -- if it pulls out clean then the insides are done.
- Let the cornbread rest in the baking dish on the stovetop for a couple minutes. Then serve it up with an optional slice of butter.
- I've been storing leftovers in a Ziploc in the fridge and it's still good after a few days. Here's my quick re-heating method for a big slice: Add a slice of butter to a skillet over medium heat. Dredge all sides of the cornbread in the butter and then cook each side until it is just starting to brown -- it will take a few minutes and this is usually enough to heat it through, plus you get some crispy edges ;)
Notes
- Use de-stemmed and de-seeded chipotles to control the heat level.
- If the batter is too thick, add a little extra milk to achieve a pourable consistency.
- Preheating the cast iron skillet is important to develop a crisp crust on the cornbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 1081mg | 45% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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