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Masa harina cornbread with sweetcorn and pickled chillies

Masa Harina Cornbread

5 from 2 votes
Light and fluffy cornbread made with masa harina. Adding sweetcorn to the mix makes it extra sweet (I add corn from a 195g tin of Green Giant sweet corn, but you can use fresh or frozen corn, too). Makes 8 generous slices.
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Prep Time 10 minutes
Cook Time 25 minutes
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 85 g / 6 Tbsp. Butter
  • 1 1/2 cups Masa Harina
  • 1/2 cup All-purpose Flour
  • 2 Tbsp. Baking Powder
  • 1 tsp. Sea Salt
  • 1 1/3 cups Whole Milk
  • 1/4 cup Pure Maple Syrup
  • 165 g sweetcorn optional
  • Fresh or pickled jalapeños chopped (optional)
  • 2 Large Eggs

Method
 

  1. Preheat oven (or bbq if you're feeling adventurous) to 425ºF / 220ºC. Place the butter in 20cm cast iron skillet (or a similarly sized glass baking dish) or and put in the oven to melt. Keep an eye on it and remove from the oven when iit's melted.
  2. Meanwhile, in a medium bowl, sift together the masa carina, flour, and baking powder. Add the salt and mix well.
  3. In another bowl, give the eggs a good whisk. Add the milk, maple syrup, sweetcorn, and jalapeños and mix well. Gradually add melted butter to the egg mix, making sure to leave about 2 tablespoons in the bottom of the skillet.
  4. Add the wet ingredients to the dry ingredients and mix until the flour is all moistened.
  5. Scrape the batter into the buttered skillet and spread it out with a spatula. Bake in preheated oven (or bbq!) for 20–25 minutes, or until the edges and top are golden brown and a toothpick inserted in the center comes out clean.

Notes

Makes 8 slices. Each slice contains approx: 
270 kCal | 12g fat | 31g carbs | 6g protein