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Masa Cornbread in skillet with slice taken out

Masa Harina Cornbread

This skillet cornbread is the answer to mediocre cornmeal! Using masa harina, canned corn, pickled jalapeños and a hot skillet makes a crispy bottomed cornbread that full of texture and flavor!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 -10 slices
Author Katie Rogers

Ingredients

  • 1 cup masa harina
  • 1/2 cup coarse ground cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cup full-fat buttermilk
  • 6 tablespoons unsalted butter melted and divided (plus more for serving)
  • 2 large eggs lightly beaten
  • 1 tablespoon of liquid from the pickled jalapeño jar
  • 1/4-1/2 cup pickled jalapeños drained and roughly chopped (choose the amount you use based on how spicy you like it!)
  • 1 14 oz. can corn drained

Instructions

  1. Preheat the oven to 450*F. While the oven is preheating, place a 10 inch cast iron skillet in the oven so it gets blazing hot. This mixture doesn't take long at all to put together, so while you're preheating the oven, get everything else together--chopping jalepenos, etc--, but don't mix the liquids together or into the dry until your oven is completely preheated!
  2. In a large bowl whisk together the masa harina, cornmeal, flour, salt, baking powder and baking soda.
  3. Chop up the jalapeños and drain the corn.
  4. Once your oven is preheated, pour the buttermilk in a 2 cup measuring cup and mix in the jalapeño juice, eggs and 5 tablespoons of the melted butter. With a wooden spoon, make a well in the middle of your dry ingredients and pour the buttermilk mixture in. Stir the mixture together, just until you don't see dry bits any more. Stir in the jalapeños and corn until evenly distributed.
  5. Carefully remove the skillet from the oven and add the reserved tablespoon of melted butter to the pan, swirling it around so it covers the bottom and sides of the skillet. Quickly pour the batter into the pan and spread it out evenly using an offset spatula or the back of a spoon.
  6. Bake in the oven for 20-25 minutes, until golden brown and when a toothpick is inserted in the middle there are maybe crumbs, but no batter!
  7. Let cool for about 5 minutes. Serve warm with salted butter.