Southern-Style Masa Harina Cheesy Cornbread
I wanted to come up with an easy savory-but-sweet cornbread that used what I had on hand. There was a sale on my favorite brand of heirloom masa harina—which is just corn flour alkalized with lime—so we had a lot. It is great for making corn tortillas and tamales, but I wanted to try something different that I could serve during holiday meals. This quick cornbread has just a touch of sweetness with a hint of spice and stays moist enough to stand alone but would still be a great addition to soup night.
Ingredients
- 6 tablespoons butter
- 1½ cups masa harina
- â…” cup flour (can use 1:1 gluten-free)
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 eggs
- ¼ cup honey or maple syrup
- 1½ cups milk (can substitute plant-based milk)
- 1½ cups frozen corn (can use creamed corn instead)
- 2 jalapeños, diced, or 1 can mild green chilis (optional)
- 1–2 cups cups grated cheddar or pepper jack cheese
Instructions
- Preheat oven to 425°F.
- Melt butter in 10-inch cast-iron skillet on the stove or in the oven.
- In a large bowl, add masa harina, flour, baking powder and salt. Whisk to blend.
- In a separate bowl, whisk together eggs, honey or syrup, milk and melted butter, leaving about 2 tablespoons of butter in the cast-iron skillet. Add corn, peppers and cheese; stir to combine.
- Pour wet mixture into dry mixture and stir to combine, just until all ingredients are incorporated.
- Pour dough into the cast-iron skillet and spread evenly, smoothing the top if desired.
- Sprinkle about ½ cup of cheese over the top and bake for about 27–32 minutes, or until cooked through.
- Cut as desired and serve warm or cool.
