Recipe
Hispanic Corn Bread Recipe
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Midgelet / All my dishes 8 months, 3 weeks ago
This is my original recipe for a differently delicous cornbread, moist and cake type cornbread
Hope you like it!
It uses lime treated flour for such recipes as tortillas, tamales, arepas etc..
Prep:10m Cook:30m Servings:12
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 Midgelet |
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Ingredients
- 2 cups all purpose flour
- 1 cup masarica ( corn dough mix - found at Hispanic markets ) or P.A.N flour
- 1 tsp. baking soda
- 1 tsp baking powder
- 1/4 cup sugar
- 1 tsp salt
- 1/4 cup egg yolks
- 1 to 1/2 cups buttermilk or as needed
Directions
- In a large bowl add and mix well all the dry ingredients.
- Stir the yolks into one cup of buttermilk.
- Quickly fork stir the milk mixture into the dry ingredients.
- Add additional buttermilk if needed to make a smooth cornbread batter type of consistency.
- Scrape into prepared pan. ( enough to fit batter at least 1/2 full )
- Bake in 375 to 400 degree oven about 20 to 30 minutes or until center tests done with a toothpick.
- Cool on rack and cut into squares from pan to serve.
- Serve warm or room temperature with butter and jam.
- Freezes well.
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pollymotzko 8 months, 3 weeks ago said:
Hey Midge,
Thanks for posting this one. WE were just talking about this one! Thanks for taking the time to post it and share with me so I can bake some TLC on this end of the globe.
I saw a recipe similar to that one in my Knott's Berry Farm Cookbook simply called, Masa Harina Bread. I may have tried it once when I was married.
I'm sure it has a really rich flavor and beautiful color.
Thanks again. I'll have to get some Masa Harina and try it. Is there another that you like better than that brand?
Polly Motzko
midgelet 8 months, 3 weeks ago said:
I use any brand available !
I also use the flour in yeast bread recipes and those posts another time to come
Midge
lacrenshaw 8 months, 3 weeks ago said:
One can never have too many recipes for cornbread, midge! This sounds great to me. My thanks and my 5.
Lorraine