And quarantine baking continues!
The other day, I had a random craving for cornbread…Definitely not a craving I’ve ever had before! BUT I realized I had masa harina and was thinking about all the things I could make with it. Traditionally, you’d make cornbread with cornmeal. The difference between the two is the fact that masa harina has been dried and treated creating a more intense flavor amongst other things! I like to keep masa harina around mainly because of my love for mexican food. Sopes, tamales, empanadas, homemade tortillas…..MASA! However, in typical kelsey fashion, I decided to do a little experiment and use the masa harina, gluten free flour, and oat milk……and the result was DELISH!
so here ya go, enjoy friends!!
Masa Harina GF Cornbread
- 1 1/4 cup masa harina
- 1/4-1/2 cup gluten free flour
- 2 Tablespoons honey or maple syrup
- 5 Tablespoons coconut oil/vegan butter/ OR regular butter (melted)
- 2 eggs
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 2 Tablespoons “Everything But the Elote” Seasoning (Trader Joe’s)
- 1 1/4 cup oat milk
- OPTIONAL: garnish with scallions and more elote seasoning!
- Preheat oven to 425.
- In a mixing bowl, combine dry ingredients and mix together.
- In a separate bowl, mix together wet ingredients.
- Add your wet ingredients to the dry ingredients and mix together.
- Spray a cast iron or baking dish with cooking oil and add in the mixture.
- Using a spatula, spread out the cornbread mixture until evenly spread.
- Bake in the oven for nearly 30 minutes, or until lightly browned.
- Top with scallions and more elote seasoning!