Masa Cornbread
- 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.
- Position rack in center of oven; preheat to 400u0b0F. 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:
corn tortilla, vegetable oil, buttermilk, eggs, yellow cornmeal, flour, sugar, baking powder, salt
Taken from www.epicurious.com/recipes/food/views/masa-cornbread-361733 (may not work)