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Active Time
30 minutes
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Total Time
1 hour 45 minutes (includes cooling time)
Ingredients
Makes 12 servings
Step 1
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.
Step 2
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.
Step 3
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.
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Reviews (7)
Back to TopThis was a very flat dense cornbread. The flavor is good though. I made it to go with chili so it will work well but if you are looking for a cakey cornbread this isn't it.
jfain
Columbus, Oh
3/4/2012
Very good. Bake (or toast) masa for 7 mins only, otherwise could get a little too toasted or burnt. Cornbread was nice & moist.
Anonymous
Monterey Hills, CA
3/3/2012
This cornbread is really unusual and very tasty. I think what confused the reviewer was the term "bake" -- "toast" might be more accurate. Very nice flavor!
hessmary
Central NYS
11/28/2011
I really enjoyed the Masa Cornbread. It had a distinct nutty flavor and leaves a great taste in your mouth. I used the cornbread for the Masa Cornbread stuffing recipe which was a hit with my Thanksgiving guests who are not use to trying new things. If you are going to make the Masa Cornbread to be eaten alone, I would add maybe 1/3 cup more of buttermilk and a bit more sugar, obviously baking time would be slightly longer.
shinburgh
Tampa, FL
11/28/2010
This recipe is unclear. Why would we have to bake the masa flour? Or did you mean for us to buy the pre-made dough? That doesn't make sense. Dear recipe writer, please make that clear!
Harvest75
11/26/2010
To ChefMary: hard to help, because "awful" doesn't offer anything to go on. Did you follow the recipe? Was the masa rancid? Or any of the other ingredients? I haven't made this recipe, but it looks like it would yield a rather dry and not very sweet cornbread. And the masa might contribute a slightly bitter lime-y note, unless it was rancid and then it would have a strong bitter taste. I think this recipe would be great for the stuffing with chili peppers, though.
Anonymous
Miami by way of TX
11/25/2010
Made this last night for the cornbread stuffing with chiles. Followed recipe exactly. Tasted awful! Now afraid to make stuffing with it. Help!
ChefMary
11/24/2010
