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 flavor for an interesting twist.
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.
Combine flour, masa, sugar, baking powder and salt in a medium bowl.
In a small bowl, combine eggs, milk and oil.
Add liquid ingredients to dry ingredients all at once, stirring as little as possible to combine well.
Gently fold in corn.
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.