Masa Cornbread Recipes

MASA HARINA CORNBREAD

Masa Harina Cornbread image

Growing up, Beans and Cornbread was a staple meal in our house. It sounds simple and boring, but it was actually one of my favorites.

Categories baking

Time 35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 tbsp. Butter
1 1/2 c. Masa Harina
1/2 c. All-purpose Flour
2 tbsp. Baking Powder
1 tsp. Sea Salt
1 1/3 c. Whole Milk
1/4 c. Pure Maple Syrup
2 Large Eggs
Extra Butter And Maple Syrup, For Serving

Steps:

Preheat oven to 425ºF. Place the butter in a 9x9-inch square glass baking dish and put in the oven to melt. Keep an eye on it so it doesn't burn!Meanwhile, in a medium bowl, whisk together the dry ingredients.Measure out the milk and maple syrup in a 2-cup liquid measuring cup. Add eggs and whisk well with a fork. Gradually add melted butter to the milk mixture, making sure to leave 2 tablespoons in the bottom of the baking dish.Add the wet ingredients to the dry ingredients and whisk just until the flour is all moistened. Scrape the batter into the buttered baking dish and spread it out with a spatula. Bake in preheated oven for 20-25 minutes, or until the edges are beautifully golden brown and a toothpick inserted in the center comes out clean.Serve hot with butter and maple syrup.

MA HARPER'S CORNBREAD

Ma Harper's Cornbread image

Provided by Food Network

Time 1h15m

Yield 24 pieces

Number Of Ingredients 8

Ingredients

4 cups cornmeal
4 cups all-purpose flour
1 1/2 cups sugar
3 1/2 tablespoons baking powder
1 tablespoon salt
5 1/2 cups milk, or more as needed
6 eggs
1 1/2 cups olive oil, or more as needed

Steps:

Preheat the oven to 400 degrees F.
Mix cornmeal, flour, sugar, baking powder and salt in a large bowl. Add milk and mix until smooth. Mix together the eggs and oil in a separate bowl, then stir into the large bowl. If batter appears to be thick you may add more oil or milk. Once combined, pour into an 8-by-18-inch baking pan. Bake until cooked through, 45 minutes to 1 hour.

MASA CORNBREAD STUFFING WITH CHILES

Masa Cornbread Stuffing with Chiles image

Provided by Rochelle Palermo

Categories Side Bake Sauté Thanksgiving High Fiber Cornmeal Chile Pepper Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 12 servings

Number Of Ingredients 17

Ingredients

1 cup (2 sticks) unsalted butter
3 cups chopped white onions
5 garlic cloves, minced
18 ounces fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups)
18 ounces fresh poblano chiles, seeded, chopped (about 3 cups)
4 large fresh jalapeño chiles, seeded (if desired), chopped (about 1 cup)
1 1/2 tablespoons ground New Mexico chiles
1 tablespoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
1 cup chopped fresh cilantro
1 13 x 9-inch loaf Masa Cornbread , cut into 1-inch cubes (12 to 13 cups)
6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional)
4 large eggs
1 cup low-salt chicken broth
Ingredient info: Look for Anaheim chiles (California chiles), poblano chiles (a.k.a. pasillas), and ground New Mexico chiles at some supermarkets and at Latin markets.

Steps:

Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

MASA CORNBREAD

Masa Cornbread image

Provided by Rochelle Palermo

Categories Bread Side Bake Thanksgiving High Fiber Cornmeal Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 10

Ingredients

1 cup masa (corn tortilla mix)
2 teaspoons plus 1/2 cup vegetable oil
1 2/3 cups buttermilk
2 large eggs
1 1/3 cups yellow cornmeal
1/3 cup unbleached all purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 1/4 teaspoons salt
ingredient info: Masa (also known as masa harina) is available at many supermarkets and at Latin markets.

Steps:

Position rack in center of oven; preheat to 400°F. Spread masa on large rimmed baking sheet. Bake until golden, stirring frequently, about 8 minutes. Transfer masa to medium bowl and cool. Maintain oven temperature.
Coat 13 x 9 x 2-inch metal pan with 2 teaspoons oil. Whisk 1/2 cup oil, buttermilk, and eggs in medium bowl. Whisk cooled masa, cornmeal, and next 4 ingredients in large bowl. Stir buttermilk mixture into cornmeal mixture. Transfer batter to pan.
Bake cornbread until edges are lightly browned and tester inserted into center comes out clean, about 15 minutes. Cool in pan 10 minutes. Turn out onto rack; cool completely. DO AHEAD: If using bread in stuffing, wrap in foil and store at room temperature at least 1 day and up to 2 days.

MASA CORNBREAD STUFFING WITH CHILIES

Masa Cornbread Stuffing With Chilies image

Make and share this Masa Cornbread Stuffing With Chilies recipe from Food.com.

Provided by evelynathens

Categories Southwestern U.S.

Time 2h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 cup unsalted butter
3 cups chopped white onions
5 garlic cloves, minced
6 large anaheim chilies, seeded, chopped (scant 4 cups)
18 ounces fresh poblano chilies, seeded, chopped (about 3 cups)
4 large fresh jalapeno chilies, seeded (optional)
1 1/2 tablespoons new mexico chilies, ground
1 tablespoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
1 cup chopped fresh cilantro
1 masa cornbread, 13x9-inch loaf, cut into 1-inch cubes (preferably day-old)
6 ounces monterey jack cheese, cut into 1/3-inch cubes (optional)
4 large eggs
1 cup low-salt chicken broth

Steps:

Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chilies; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD Can be made 1 day ahead. Cool, then cover and chill.
Preheat oven to 375°F Butter 15x10x2-inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

Nutrition Facts : Calories 211.7, Fat 17.3, SaturatedFat 10.3, Cholesterol 111.2, Sodium 677.7, Carbohydrate 11.6, Fiber 1.8, Sugar 5.6, Protein 4.6

MASA-POLENTA CORNBREAD CORN MUFFINS

Masa-Polenta Cornbread Corn Muffins image

Stolen, then heavily adapted, from a blog. A very nice corn muffin that is not too sweet. Excellent side dish for soups and stews.

Provided by Gingernut

Categories Quick Breads

Time 20m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup masa harina
3/4 cup cornmeal or 3/4 cup polenta
1/2 cup whole wheat flour
1/4 teaspoon ground dried chile (I used dried chipotle powder)
2 eggs, slightly beaten
2 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
1 1/4-1 1/2 cups milk
2 tablespoons margarine or 2 tablespoons butter, melted
1/2 cup corn kernel (frozen is fine)

Steps:

Preheat oven to 200 C (400 F).
Mix dry ingredients.
Add melted margarine, eggs, corn kernels, and enough milk to dry ingredients to make a thick batter, around 1 1/4 cups.
Spoon batter into muffin tray.
Bake muffins till golden, around 10 - 15 minutes.

Nutrition Facts : Calories 134.3, Fat 4.4, SaturatedFat 1.4, Cholesterol 34.6, Sodium 304.3, Carbohydrate 20.8, Fiber 1.9, Sugar 1.7, Protein 4.3

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