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Cornbread with masa harina

Serves

8- 10

Cooks In

less than 60 minutes

Cornbread is typically American and very nice served on the side of stew or warmed and topped with butter and maple syrup. Using stone ground cornmeal is the best as the corn kernels are milled at a cooler temperature helping to retain the corns natural sweetness and leaving the germ in tact. We have been using the the Marino Brand stone ground organic fine maize from Bakery Bits with great results. The masa harina adds another corn dimension which we find very pleasing.

Method

  1. Preheat the oven to 220°C/ 200°C for fan assisted ovens.
  2. Place a 20cm round ovenproof frying pan on the hob over medium heat, allow to get hot while you are preparing the batter.
  3. Take 30g of the butter and place in a small sauce pan over medium heat, allow to become nut brown, then cool slightly.
  4. Whisk the corn meal, masa harina, sugar, baking powder, baking soda and salt in a bowl to combine. 
  5. In another bowl whisk the egg and the buttermilk or soured whole milk until combined. 
  6. Add the wet to the dry ingredients and mix quickly but thoroughly.
  7. Being quick add the remaining butter to the hot frying pan and allow to melt and brown, swirl, scrape all the batter into the pan, jiggle the pan to smooth the top. 
  8. Place in the oven and bake for approx. 20-25 mins, until the edges are coming away from the sides of the pan and centre is firm. Do not over cook or your bread will end up dry. Let it cool slightly in the pan on a rack before turning it out onto a board or plate. Use straight away or wrap in cling film to keep moist.

Suggestion for add ins:

1 tbsp, approx. 6g, Chile Jalapeño Flakes