Post by Loupy on Aug 9, 2013 23:45:22 GMT -7
Corn bread made from masa.
From: Stephanie O'Dea @ crockpot365.blogspot.com/
I didn't have cornmeal in the house and really wanted cornbread. This is quite tasty-- it's nowhere near as sweet as traditional cornbread and tastes "cornier" if that makes sense. This would be a more traditional flavor that the pioneers or Native Americans would have had.
To start
Preheat oven to 425° and lightly butter a cake pan.
In a mixing bowl, combine:
1 1/2 cups masa
1/2 cup all purpose flour (I use Pamela's Baking Mix as my gluten free all purpose flour)
2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon white sugar
wet ingredients:
1 1/3 cups milk
1/2 stick melted butter (1/4 cup)
2 eggs
Instructions:
Mix the dry ingredients together until well-incorporated and the baking powder isn't clumpy.
You can sift, if you'd like, but that's kind of a lot of work for a quick cornbread.
I end up using my fingers sometimes to break up clumps.
Then mix in the wet ingredients --- use a fork or a whisk, no need to use a machine.
Pour batter into pan -- it'll be quite thick, and you may need to shove it around to get it in place.
Bake at 425° for about 20 minutes.
From: Stephanie O'Dea @ crockpot365.blogspot.com/
I didn't have cornmeal in the house and really wanted cornbread. This is quite tasty-- it's nowhere near as sweet as traditional cornbread and tastes "cornier" if that makes sense. This would be a more traditional flavor that the pioneers or Native Americans would have had.
To start
Preheat oven to 425° and lightly butter a cake pan.
In a mixing bowl, combine:
1 1/2 cups masa
1/2 cup all purpose flour (I use Pamela's Baking Mix as my gluten free all purpose flour)
2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon white sugar
wet ingredients:
1 1/3 cups milk
1/2 stick melted butter (1/4 cup)
2 eggs
Instructions:
Mix the dry ingredients together until well-incorporated and the baking powder isn't clumpy.
You can sift, if you'd like, but that's kind of a lot of work for a quick cornbread.
I end up using my fingers sometimes to break up clumps.
Then mix in the wet ingredients --- use a fork or a whisk, no need to use a machine.
Pour batter into pan -- it'll be quite thick, and you may need to shove it around to get it in place.
Bake at 425° for about 20 minutes.
