Lightly sweet, rich in corn flavor, with a light, tender crumb, this cornbread will be the star of your holiday table. Feel free to use any of the four colors of our Heirloom Corn Masa Harina. A note: the masa harina drinks the wet ingredients up quickly, so the batter will be on the thick side. Not to worry!
The Masienda Team
12 tablespoons (1½ sticks) unsalted butter, melted, plus 1 tablespoon unsalted butter, not melted
⅓ cup maple syrup
2¼ cups buttermilk, room temperature
3 large eggs, room temperature
1 cup Heirloom Yellow Corn Masa Harina
1 cup all-purpose flour
1½ tablespoons baking powder
1½ teaspoons kosher salt
½ teaspoon baking soda
Mix the wet ingredients (butter through eggs) together.
In a separate bowl, mix the dry ingredients until incorporated.
Pour the wet batter into the dry ingredients, mixing until no lumps remain.
Set your oven to 425 degrees and preheat for 30 minutes with a 12 inch cast iron skillet inside.
After 30 minutes, remove the skillet and add a tablespoon of butter, swirling to coat the surface.
Transfer the batter into the skillet and smooth the top. Bake for 20-25 minutes.
Check for doneness by moving the pan — if the dough stops jiggling, it is done. Allow to cool for at least 5 minutes before slicing into wedges or squares.
13 comments
Yomama—u made me LOL, for real. thanks. and Yum for the recipe.
Now THIS is cornbread!! Phenomenal. I’ve never tasted any cornbread like this.
Thank you for this recipe.
OMG! What a great recipe! I didn’t have any butter, sonInused dandelion greens and a little cat piss. And I can’t eat eggs, so I just substituted peanut butter, but I can’t eat peanuts either, so I just left it out completely and used wasabi powder (the good kind ;). Then because I am in a studio basement apartment, I can’t turn my oven up past 225, so I microwaved the dry ingredients while the wet ingredients baked outside in the sun. Then when I combined everything at the end, my girlfriend’s dad said it was “perfect”. Thanks for sharing such a perfect recipe! Will be making again!
I used milk and sour cream.instead of buttermilk, yum! Thick, full density and moist bites. I also added cheese and sliced jalapenos… to die for. Eat with a bowl of chili
I substituted carrot honey for the maple syrup and tossed a buttload of chopped crackling. Lord, I love this masa.
This is a 5-star recipe! So yummy :) I did choose to make in a glass rectangle pan instead.
I don’t tolerate dairy so I used cashew milk with a bit of vinegar and ghee instead of butter. Turned out perfect!
Has anyone tried using coconut milk instead of the milk? (for the cornbread)
Holy Cow!!! I just made this, I’ve been wanting cornbread for a while and I had some masa laying around so I thought, what the heck, I’ll give it a try. Let me tell you, I will be making this again and again! Thank you so much for this recipe! Very good, very tender cornbread, some of the premade cornbread mixes make some pretty tough cornbread cake, but this was sooo good!
Amazing recipe! I too added a bit more milk. Came out so tender and crispy. My new go-to!