Name: Masa Cornbread
Cook time: 30 minutes
Total time: 1 hour 45 minutes (includes cooling time)
Yield: Makes 12 servings
Ingredients: 1 cup masa (corn tortilla mix); 2 teaspoons plus 1/2 cup vegetable oil; 1 2/3 cups buttermilk; 2 large eggs; 1 1/3 cups yellow cornmeal; 1/3 cup unbleached all purpose flour; 1/3 cup sugar; 4 teaspoons baking powder; 1 1/4 teaspoons salt; ingredient info: Masa (also known as masa harina) is available at many supermarkets and at Latin markets.

Recipe information

Total Time
1 hour 45 minutes (includes cooling time)
Yield
Makes 12 servings

Ingredients

1 cup masa (corn tortilla mix)

2 teaspoons plus 1/2 cup vegetable oil

1 2/3 cups buttermilk

2 large eggs

1 1/3 cups yellow cornmeal

1/3 cup unbleached all purpose flour

1/3 cup sugar

4 teaspoons baking powder

1 1/4 teaspoons salt

ingredient info: Masa (also known as masa harina) is available at many supermarkets and at Latin markets.

Preparation

Step 1
Position rack in center of oven; preheat to 400°F. Spread masa on large rimmed baking sheet. Bake until golden, stirring frequently, about 8 minutes. Transfer masa to medium bowl and cool. Maintain oven temperature.
Step 2
Coat 13 x 9 x 2-inch metal pan with 2 teaspoons oil. Whisk 1/2 cup oil, buttermilk, and eggs in medium bowl. Whisk cooled masa, cornmeal, and next 4 ingredients in large bowl. Stir buttermilk mixture into cornmeal mixture. Transfer batter to pan.
Step 3
Bake cornbread until edges are lightly browned and tester inserted into center comes out clean, about 15 minutes. Cool in pan 10 minutes. Turn out onto rack; cool completely. DO AHEAD: If using bread in stuffing, wrap in foil and store at room temperature at least 1 day and up to 2 days.

TagsBread Cornbread Masa Rice & Grains Buttermilk Dairy Cornmeal Flour Side Snack Nut Free Vegetarian Make Ahead Baking Thanksgiving Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes