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
Delicious! I added some ground cornmeal for added texture, used a mixture of coconut oil & ghee instead of butter and only did 2.25 tsp baking powder because I was worried it may alter the taste. Still rose perfectly & tastes great!
I made this recipe with Italian bread flour and it was delicious! I did need to add a few splashes more milk to moisten the batter.
Love this recipe, we make it a lot!! Sometimes with jalapeños or okra added in. A great, quick side for a big pot of chili. It is dense and teje honey is really nice with the deep corn flavor. Definitely recommend.