Masa Cornbread
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cup
Vegetable Oil1.666667 cups
Buttermilk2 large
Egg1.333333 cups
Yellow Cornmeal1 cup
Sugar4 tsps
Baking Powder1.25 tsps
SaltDirections:
1
Position rack in center of oven; preheat to 400°F
2
Spread masa on large rimmed baking sheet
3
Bake until golden, stirring frequently, about 8 minutes
4
Transfer masa to medium bowl and cool
5
Maintain oven temperature
6
Coat 13 x 9 x 2-inch metal pan with 2 teaspoons oil
7
Whisk 1/2 cup oil, buttermilk, and eggs in medium bowl
8
Whisk cooled masa, cornmeal, and next 4 ingredients in large bowl
9
Stir buttermilk mixture into cornmeal mixture
10
Transfer batter to pan
11
Bake cornbread until edges are lightly browned and tester inserted into center comes out clean, about 15 minutes
12
Cool in pan 10 minutes
13
Turn out onto rack; cool completely
14
DO AHEAD: If using bread in stuffing, wrap in foil and store at room temperature at least 1 day and up to 2 days
15
Position rack in center of oven; preheat to 400°F
16
Spread masa on large rimmed baking sheet
17
Bake until golden, stirring frequently, about 8 minutes
18
Transfer masa to medium bowl and cool
19
Maintain oven temperature
20
Coat 13 x 9 x 2-inch metal pan with 2 teaspoons oil
21
Whisk 1/2 cup oil, buttermilk, and eggs in medium bowl
22
Whisk cooled masa, cornmeal, and next 4 ingredients in large bowl
23
Stir buttermilk mixture into cornmeal mixture
24
Transfer batter to pan
25
Bake cornbread until edges are lightly browned and tester inserted into center comes out clean, about 15 minutes
26
Cool in pan 10 minutes
27
Turn out onto rack; cool completely
28
DO AHEAD: If using bread in stuffing, wrap in foil and store at room temperature at least 1 day and up to 2 days