Best Masa Cornbread Recipes

MASA DOUBLE CORNBREAD

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

Steps:

• Position rack in center of oven; preheat to 400°F. Spread masa on large rimmed baking sheet. Bake until golden, stirring frequently, about 8 minutes. Transfer masa to medium bowl and cool. Maintain oven temperature.
• Coat 13 x 9 x 2-inch metal pan with 2 teaspoons oil. Whisk 1/2 cup oil, buttermilk, and eggs in medium bowl. Whisk cooled masa, cornmeal, and next 4 ingredients in large bowl. Stir buttermilk mixture into cornmeal mixture. Transfer batter to pan.
• Bake cornbread until edges are lightly browned and tester inserted into center comes out clean, about 15 minutes. Cool in pan 10 minutes. Turn out onto rack; cool completely. DO AHEAD: If using bread in stuffing, wrap in foil and store at room temperature at least 1 day and up to 2 days.

MASA CORNBREAD STUFFING WITH CHILES

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.

MASA-POLENTA CORNBREAD CORN MUFFINS

Steps:

• Preheat oven to 200 C (400 F).
• Mix dry ingredients.
• Add melted margarine, eggs, corn kernels, and enough milk to dry ingredients to make a thick batter, around 1 1/4 cups.
• Spoon batter into muffin tray.
• Bake muffins till golden, around 10 - 15 minutes.

MASA DE HARINA SWEET CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Place masa, yellow cornmeal, flour, baking powder, sugar and salt together in a large bowl and stir to combine.
• Whisk half and half (or milk), sour cream, eggs and 4 tablespoons butter together in a small bowl.
• Add wet ingredients to dry ingredients.
• With a wooden spoon, stir to combine. Do not over-mix.
• Spray or grease the inside of a 9" cast iron skillet.
• Spoon batter into skillet and smooth top.
• Bake for 20 to 25 minutes until the edges are browned and a toothpick inserted into the center comes out clean.
• Once removed from the oven, drizzle about a tablespoon melted butter on the top (optional).
• Cool in pan or on a rack slightly before serving.
• Serve warm.