Jess Damuck's Cornbread

December 1, 2022

The name Jess Damuck has become synonymous with salad (her bestselling cookbook, Salad Freak, has over 100 recipes for it) but Martha Stewart's personal salad chef is more than just that. She is a food and prop stylist, producer, writer, and an excellent baker. We were so excited when she asked for some masa to play around with, but had no idea what to expect. Just in time for Thanksgiving, she came back with a perfect cornbread recipe. A note: the masa harina drinks the wet ingredients up quickly, so the batter will be on the thick side. Not to worry!

Jess Damuck's Masa Harina Cornbread

Jess Damuck

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Author:

Jess Damuck

Ingredients

1 stick (½ cup) unsalted butter
1 ½ cups masa harina, such as Heirloom Yellow Corn Masa Harina
½ cup all purpose flour
1 tablespoon baking powder
1 teaspoon Kosher salt
¼ cup honey
1 ½ cup milk
2 large eggs

Directions

Preheat the oven to 425 F.
Add the stick of butter to a 10-inch cast iron skillet and transfer to the oven, just to melt.
Meanwhile, in a large bowl, whisk together the masa harina, flour, baking powder, and salt.
Carefully transfer all but about 2 tablespoons of melted butter into another large heatproof bowl. Add the honey and whisk until melted and fully combined. Mix in the milk. If cool to the touch, add eggs, and whisk everything until well combined.
Pour the wet batter into the dry ingredients and mix to combine.
Swirl the remaining 2 tablespoons of melted butter around in the skillet to make sure the sides are coated. Transfer the batter into the pan and smooth the top. Bake until golden brown and fragrant, about 15 to 20 minutes.
Serve warm with more butter and honey and a good sprinkle of flaky sea salt.

All Comments

Jess’s cornbread recipe is our family’s go-to for breakfasts, camping, holidays, etc..! The butter makes each piece slide out easily and taste divine.
Thanks, Jess!

Jess Damuck's Cornbread

Jess Damuck's Cornbread

Jess Damuck's Masa Harina Cornbread

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Ingredients

Directions

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