• Paisley Meekin

Corn Bread for Days

I had some left over Masa Harina so I made this delicious corn bread - then made so many meals with it. First meal I made was ground beef, pinto beans, salsa and avocado - kind of like a deconstructed taco (amazing). Then I went bbq - make homemade bbq sauce, cole slaw, more beans (would be so yummy with pulled pork! Wish I would have thought of that sooner!). Any other ideas for meal to make with left over corn bread? Maybe croutons?!


Ingredients

  • 2 Eggs, Large

  • 2 T buttert

  • 1 Butter and maple syrup

  • 1/4 cup Maple syrup, Pure

  • 1/2 cup All-purpose flour

  • 2 tbsp Baking powder

  • 1 1/2 cup Masa harina

  • 1 tsp Sea salt

  • 1/3 c avocado oil

  • 1 1/3 cup Whole milk

Preheat oven to 425ºF. Place the butter in a cast iron skillet 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.


Whisk together wet ingredients.

Add the wet ingredients to the dry ingredients and whisk just until the flour is all moistened.


Scrape the batter into the cast iron 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.


Let me know what you think! You would totally use a nut milk to replace whole milk.

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