MASA HARINA CORNBREAD | MEXICAN PLEASE
I used Masa Harina instead of cornmeal in this batch of cornbread and it was delicious! I also used chipotles in adobo for some kick ??
Provided by Mexican Please
Categories Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat a 10" cast iron skillet or similar sized baking dish in the oven at 425F.
- Add the dry ingredients to a mixing bowl: 1.25 cups Masa Harina, 1 cup flour, 2 teaspoons baking powder,1 teaspoon salt, and 3 tablespoons sugar. Combine well.
- Melt 3 tablespoons of butter somewhere: I used a small skillet on the stovetop over medium-low heat.
- In a separate bowl combine the wet ingredients: 2 whisked eggs, 1.5 cups milk (I used whole milk), only 2 of the 3 tablespoons of the melted butter, 2 minced chipotles in adobo, and 1 tablespoon of adobo sauce from the can. I usually de-stem and de-seed the chipotles.
- Add the wet ingredients to the dry ingredients and combine well using a spatula or spoon. If it seems thick feel free to add another splash of milk. Ideally it is loose enough to settle into an even layer on its own in the baking dish.
- Add the final tablespoon of melted butter to the pre-heated baking dish and swish it around to coat it (be sure to use a hotpad!).
- Add the batter to the baking dish, forming an even layer. Bake for around 25 minutes, but I usually start taking peeks at 20 minutes. When the sides are darker brown you are mostly there. You can stick a knife or fork in the cornbread for further confirmation -- if it pulls out clean then the insides are done.
- Let the cornbread rest in the baking dish on the stovetop for a couple minutes. Then serve it up with an optional slice of butter.
- I've been storing leftovers in a Ziploc in the fridge and it's still good after a few days. Here's my quick re-heating method for a big slice: Add a slice of butter to a skillet over medium heat. Dredge all sides of the cornbread in the butter and then cook each side until it is just starting to brown -- it will take a few minutes and this is usually enough to heat it through, plus you get some crispy edges ;)
Nutrition Facts : Calories 307 kcal, CarbohydrateContent 45 g, ProteinContent 8 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 61 mg, SodiumContent 1081 mg, FiberContent 3 g, SugarContent 10 g, ServingSize 1 serving
MASA FOR TAMALES | NO LARD RECIPE | MEXICAN MADE MEATLESS™
This is my go-to masa for tamales recipe. It doesn't use lard! It will yield about 3lbs of masa, and should make 25 to 30 tamales using corn husks. The amount will depend on the size of the corn husk as well as how much masa is spread over it.
Provided by Nancy Lopez & MexicanMadeMeatless.com
Categories main Main Course Main Dish
Prep Time 20 minutes
Yield 25
Number Of Ingredients 5
Steps:
- To Make with Handheld or Stand Mixer
- To Mix by Hand
Nutrition Facts : ServingSize 25 servings, Calories 145 kcal, CarbohydrateContent 16 g, ProteinContent 2 g, FatContent 9 g, SaturatedFatContent 2 g, TransFatContent 1 g, SodiumContent 158 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 6 g
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