Best 2 Masa Cornbread Recipes

Masa cornbread, a delectable variation of traditional cornbread, tantalizes taste buds with its unique blend of flavors and textures. This delectable bread, often hailing from the vibrant culinary landscapes of Mexico and the Southwestern United States, draws its inspiration from ancient indigenous recipes. With its tender, slightly crumbly texture and captivating aroma, masa cornbread embarks on a culinary journey, offering a delightful symphony of flavors that dance on the palate. Whether served as an accompaniment to hearty stews, grilled meats, or relished as a simple yet satisfying snack, masa cornbread captivates the senses and leaves an indelible mark on the culinary memories of those who savor it.

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:

Choose the right masa harina. Masa harina is a finely ground cornmeal made from dried corn. It is available in two colors: white and yellow. White masa harina is made from white corn, while yellow masa harina is made from yellow corn. Both types of masa harina can be used to make cornbread, but yellow masa harina will give your cornbread a slightly sweeter flavor.
Use fresh ingredients. Fresh ingredients will give your cornbread the best flavor. Look for masa harina that is fresh and not too old.
Follow the recipe carefully. Cornbread is a simple dish to make, but it is important to follow the recipe carefully to ensure that it turns out well. Be sure to measure your ingredients accurately and follow the cooking instructions carefully.
Don't overmix the batter. Overmixing the batter will make your cornbread tough. Stir the batter just until the ingredients are combined.
Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and give it a crispy crust.
Let the cornbread cool before serving. Cornbread is best served warm, but it is important to let it cool for a few minutes before serving so that it can set.

Conclusion:

Masa cornbread is a delicious and versatile dish that can be served as a side dish, a snack, or a main course. It is easy to make and can be customized to your own liking. Whether you like your cornbread sweet or savory, there is a recipe out there for you. So next time you are looking for a quick and easy dish to make, give masa cornbread a try. You won't be disappointed!