Cornbread is made with corn meal or corn flour (the same thing as polenta).
I decided to be a rebel and use tortilla flour instead. So sue me.
Masa Harina Cornbread
I thought I'd have a go at making cornbread with my tortilla flour masa harina rather than cornmeal,
since I have a lot of it and I don't eat that many tortillas. And milk, since I didn't have any buttermilk.
Makes a small (½lb) loaf
Masa Harina is made from field corn (maize) which is dried then treated with a lime solution (slaked lime).
This reacts with the corn to make its nutrient niacin content digestible.
The wet corn is ground into a dough (masa) and then dried and powdered to make the flour (harina).
Corn meal or regular corn flour (usually used to make cornbread) is produced from different types of corn, and processed differently (no lime slaking).
- 1 cup (100g) Masa Harina
- 1 egg
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tbsp dark brown sugar
- about 200ml buttermilk
- ½ tsp salt
- 25-30g butter
- ½ tsp garlic powder
- ½ tsp smoked paprika
- about 1 tbsp pickled jalapenos, chopped
Heat the oven to 220°C/425°F/Gas Mark 7.
Put the butter in a skillet or oven tin and heat until it browns.
Mix all the other ingredients with enough buttermilk to make a thick, non-pouring batter.
Pour in the hot fat. Heat the tin and return the batter to it - it should sizzle.
Bake for 20-25 minutes until golden brown and a skewer comes out clean.