Masa Harina gives this cornbread a traditional flavor-it is a Mexican-style corn flour used for tortillas.
|Cornbread with Masa Harina|| |
Author: Angie Halten
- 2 cups GF cornmeal (fine grind)
- 1 cup Masa Harina (Mexican-style corn flour used for tortillas)
- 3 eggs, beaten
- 2 cups buttermilk or milk alternative
- 1 tsp salt
- 1 Tbsp baking powder
- 1 tsp baking soda
- ⅓ cup corn oil
- 1 Tbsp sugar
- 2 Tbsp butter or margarine
- Mix together eggs and milk. In a separate bowl, combine dry ingredients. Then mix in oil, then add in egg mixture.
- Pour batter into a greased pie plate or square baking dish, and bake at 425°F for 40-50 minutes, or until done.
To Make Buttermilk: put 2 Tbsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 2 cups - let stand 5 minutes.