One day the_MU ran out of cornmeal and made an awesome discovery: Cornbread made with masa harina (tortilla flour) tastes like freshly made corn tortillas—slightly sweet, complex, and full of deep corn flavor. It would make a great base for shortcake; split and buttered, with some mild cheese melted on top, it would resemble an arepa, says the_MU. The batter takes a bit more liquid than a cornmeal batter, but otherwise she followed her normal procedure. Here’s her recipe.

Board Link: Masa instead of cornmeal in cornbread

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