It’s a festering malady and stricken grievance. A cesspool of uncontestedly filthy replication. Proliferating, bartering with the niceties of your psyche. Fiendishly plaguing, smirking, mocking. The dreaded dredge. A wind spun whisper. Recusancy reflects in the absent minded mind’s eye. Not good enough. Yea, I’ll say.
You know what I’m talking about right? Boxed cornbread.
A bubbling of unearthliness sneers within. Up the raw, epidermal lining of the esophagus, blistering all in its path. Smoldering belches. A blank stare compatible with empty calories and immediate resentment. Diaphoretic pacing. Alabaster complexion. A voracious disgorgment of lackluster sustenance.
The wake of its consumption breeds neurological infarction generated by outlandish stupidity.
Why does such a thing exist? Causing utter toxic gastrointestinal anguish.
Quick! Get it! Insatiable devouring of the nearest proton pump inhibitor. Now Maalox! Gaviscon! Tums! Rolaids! Or just roll over and succumb.
Does this story sound familiar?
Not looking to add gastroesophageal reflux to your list of chronicities? Me neither.
Luckily, I have a solution for you.
Drop the boxed crap. Meet me by the oven in 45 min.
Feeds 6; Takes 45 min
Ingredients for Maple and Masa Cornbread
- 1 1/3 cup masa harina*
- 2/3 cup all purpose flour
- 1 stick salted butter, melted
- 2/3 cup sugar
- 1/3 cup agave
- 2 tbsp maple syrup
- 2 dashes vanilla
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 1 cup full fat milk
Method
In a medium bowl, whisk together masa, flour, salt, baking soda and powder and sugar. Set aside.
Grease a non-stick baking dish (or you can use a cast iron pan) and preheat oven to 350F.
In a KitchenAid mixer, whisk together butter and agave. Slowly add in eggs 1 at a time. Followed by whisking in the milk, vanilla and maple syrup.
Slowly incorporate dry ingredients, whisking in bit by bit.
Pour mixture into baking dish and bake for 20 min at 350F, uncovered.
Turn oven up to 400F and continue to bake another 20 min.
*You should know that the name ‘cornbread’ is a bit misleading when it comes to this recipe. As you can see, I used masa harina, not cornmeal. You can definitely use whichever you prefer. I tend to make corn tortillas from scratch a lot at home and prefer the flavor of the masa…You may recall my blatant and debilitating fixation with Mexican food. Anyway, pick your poison.
Additionally, this is not really a “bread”. It’s more of a sweet, crumbly cake. It would look beautiful with a birthday candle in it, and that’s exactly what I intend to do this year:)
What else we making?
- This cornbread would make a perfect accompaniment to my Spicy Beef and Hominy Pozole with Salsa Verde…Or perhaps Chicken Poblano Tortilla Soup…
- Having a football party? Serve this up next to my Tyrannical yet Tactical Taquitos or Grilled Steak Quesadillas and Ricotta Herb Meatball Sliders. Don’t forget the Tostones and Mojo!
