Best 2 Masa Cornbread Recipes

In the realm of culinary delights, cornbread stands tall as an iconic dish, its golden-brown crust and fluffy interior a testament to the versatility of cornmeal. Rooted in Native American traditions and cherished by generations, cornbread has evolved into a diverse array of recipes, each boasting unique flavors and textures. From the classic Southern-style cornbread, infused with the warmth of buttermilk and the subtle sweetness of honey, to the zesty Mexican masa cornbread, brimming with the vibrant flavors of chili peppers and cheese, this article presents a delectable journey through the world of cornbread. Whether you prefer the simplicity of a skillet-baked cornbread, the hearty goodness of a cast iron skillet cornbread, or the irresistible charm of a cornbread muffin, this comprehensive guide offers a recipe for every palate and occasion. So, embark on this culinary adventure, discover the secrets of cornbread mastery, and elevate your next meal with the irresistible allure of this timeless classic.

Check out the recipes below so you can choose the best recipe for yourself!

MASA DOUBLE CORNBREAD

Masa Double Cornbread image

Masa - the base of corn tortillas - is basically cornmeal that has been processed in a way that makes the vitamin content more usable. I use the brand Maseca, which my grocery store stocks next to the flour in a similar size bag for about the same price. Using masa in cornbread gives it a softer texture and a bit of tortilla...

Provided by April McIver

Categories Other Breads

Time 45m

Number Of Ingredients 10

Ingredients

1 c all purpose flour
1 c instant masa (such as maseca)
2-4 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
2 large eggs
1 c milk
1/4 c vegetable oil
1 can(s) whole kernel corn, drained
1 Tbsp butter

Steps:

1. Preheat the oven to 425. If you're planning to bake your cornbread in a cast iron pan, put the pat of butter in the pan and put it into the oven to heat up. If you're using a regular baking pan, grease the bottom and 1/2 inch up the sides.
2. Combine flour, masa, sugar, baking powder and salt in a medium bowl.
3. In a small bowl, combine eggs, milk and oil.
4. Add liquid ingredients to dry ingredients all at once, stirring as little as possible to combine well.
5. Gently fold in corn.
6. Pour into prepared pan, smooth top of batter and bake 25 minutes for a square pan, a bit longer for cast iron, until a toothpick inserted near the center comes out clean.

MASA CORNBREAD STUFFING WITH CHILES

Masa Cornbread Stuffing with Chiles image

Provided by Rochelle Palermo

Categories Side Bake Sauté Thanksgiving High Fiber Cornmeal Chile Pepper Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 12 servings

Number Of Ingredients 17

Ingredients

1 cup (2 sticks) unsalted butter
3 cups chopped white onions
5 garlic cloves, minced
18 ounces fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups)
18 ounces fresh poblano chiles, seeded, chopped (about 3 cups)
4 large fresh jalapeño chiles, seeded (if desired), chopped (about 1 cup)
1 1/2 tablespoons ground New Mexico chiles
1 tablespoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
1 cup chopped fresh cilantro
1 13 x 9-inch loaf Masa Cornbread , cut into 1-inch cubes (12 to 13 cups)
6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional)
4 large eggs
1 cup low-salt chicken broth
Ingredient info: Look for Anaheim chiles (California chiles), poblano chiles (a.k.a. pasillas), and ground New Mexico chiles at some supermarkets and at Latin markets.

Steps:

Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

Tips:

Use fresh masa harina for the best flavor. Masa harina that has been sitting around for a while can become stale and lose its flavor.
Be sure to soak the masa harina in water for at least 30 minutes before using. This will help to hydrate the masa harina and make it easier to work with.
If you don't have a comal, you can use a large skillet or griddle. Just be sure to preheat it over medium heat before cooking the cornbread.
Cook the cornbread over medium heat to prevent it from burning. You'll know the cornbread is done when it is golden brown and a toothpick inserted into the center comes out clean.
Serve the cornbread warm with your favorite toppings. Some popular toppings include butter, honey, sour cream, and chili.

Conclusion:

Masa cornbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. Whether you like it plain or topped with your favorite ingredients, masa cornbread is sure to be a hit. So next time you're looking for a new bread recipe to try, give masa cornbread a try!