Masa Harina Cornbread

I had less than a box of matzoh in the house this year, after someone brought me one for the second Seder.  That lasted less than a week past the actual holiday, so it was time to start buying and making bread.  No crazy matzoh inventions this year lasting nearly until the solstice.  I actually lost weight going back on gluten and kitniyot; they're just more filling.

This recipe came from the L.A. Times, which has now merged its Food section back into the weekend special and newsletters when they just come up with a theme and backlink it to older recipes.  Yeah, because it sucked.  I'm doing a four-serving half-batch in a 6" cake pan, so the amounts are going to look weird.  You could also do it in a loaf pan.  The original recipe bakes in an 8x8 square.

Because masa harina is finer than cornmeal, this quick bread is more dense.  On the upside, it doesn't crumble apart as easily as standard cornbread.  It smells a bit like a tamale, which is to be expected.  I like it, and will probably make it again.

And I apologize in advance for the bad lighting.  I often bake before sunrise.

1/4 C unsalted butter, melted
1/4 C + 2 Tb All-Purpose flour
*1/2 C + 2 Tb masa harina
2 Tb sugar
1/2 Tb baking powder
1/2 tsp kosher salt
1 C milk (whole preferred)
1 egg

1.  Preheat oven to 400º.  Grease a 6" round or standard loaf pan and dust with flour.  I tried lining the bottom of the cake pan with wax paper.  It didn't work, so don't do that.

 

2.  Stir together both flours, sugar, baking powder, and salt.  Separately, whisk together egg, milk, and butter.  The butter will chill and clump, but that's ok.

3.  Stir wet into dry until just moistened.  It's going to be lumpy, mostly from the butter clumps.  Allow to sit a couple of minutes without stirring.

4.  Pour batter into prepared pan.  If necessary, smooth top.  Bake for about 30 minutes, until it passes the toothpick test.

5.  Allow loaf to rest in the pan for 10 minutes for carryover baking.  Loosen from the sides if necessary, then flip out onto a cooling rack.  Being a quick bread, you can make this the day ahead, wrap it in plastic once cooled, and let it hang out in the fridge until needed.  It will probably be even better.

6.  Slice and serve, with butter if desired.

Difficulty rating  π