Home Cooking

Masa instead of cornmeal in cornbread


Home Cooking 9

Masa instead of cornmeal in cornbread

the_MU | Dec 7, 2007 05:38 AM

I ran out of cornmeal the other day and was requested to make cornbread to go with the black beans, so I subbed white masa. Wow. Highly worthwhile. We had skillet cornbread that tasted like freshly made corn tortillas -- slightly sweet, complex, and deeply "corny", and I didn't have to knead or roll anything (which is why the masa was in the cupboard -- I don't have time to roll or press tortillas). The batter took more liquid than regular cornmeal, but was otherwise put together the same way. I don't think I'll be using plain cornmeal for bread anymore.

My husband said the bread would make a great shortcake base, or you could split it, butter it, and melt some mild cheese on it for something like idiot arepas.


Want to stay up to date with this post?

Recommended From Chowhound