RECIPES USING MASA HARINA RECIPES

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 ;)

Steps:

• Rinse 2 cups of dried field corn in cold water.  Remove any stones or struggling kernels.
• Add 1 tablespoon of calcium hydroxide to 8 cups of water in a non-reactive pot (I used stainless steel).  Combine well.  Add the corn to this mixture. 
• Bring to a boil and then reduce heat to a simmer.  Cook for 30 minutes or so, stirring occasionally.  When the skins of the kernels slip off easily then it's had enough cooking time. 
• Remove from heat, cover, and let sit overnight at room temperature.
• The next day (or at least 6-8 hours later) drain the corn and massage it under running cold water.  Use your hands to remove the skins from the kernels.  Change the standing water a couple times until it starts to run clear.   
• Drain the corn and add to a food processor.  You'll need 1 teaspoon of salt and approximately 1/2 cup of water for the whole batch (as photographed above I ground it in two batches in a smaller food processor).   Wipe down the sides of the food processor occasionally.  It will need approximately 4-5 minutes to thoroughly combine, you can add splashes of water if it's not combining well.  
• Use immediately or cover with plastic/foil and store it in the fridge. 
• If you want to make tortillas with the masa dough, adding some masa harina to it will make it easier to handle.  I added about 1/2 cup to this batch.