Real Recipes From Real Home Cooks ®

masa double cornbread

(2 ratings)
Recipe by
April McIver

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.

(2 ratings)
prep time 20 Min
cook time 25 Min

Ingredients For masa double cornbread

  • 1 c
    all purpose flour
  • 1 c
    instant masa (such as maseca)
  • 2-4 Tbsp
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 2 lg
  • 1 c
  • 1/4 c
    vegetable oil
  • 1 can
    whole kernel corn, drained
  • 1 Tbsp

How To Make masa double cornbread

  • 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.