Recipe Description:
A cornbread recipe using masa instead of cornmeal. Masa has been soaked in lime to release the nutrients.
Recipe Ingredients:
4 Tbs coconut oil or butter, softened, divided
1½ cups masa harina
2 tsp baking powder
1 tsp salt
½ Tbs sucanat
2 eggs, beaten (or egg replacer according to the package directions)
1 cup unsweetened rice, almond or dairy milk
¾ cup sourdough starter
Recipe
Instructions:
Preheat the oven to 425 degrees. Place 2 Tbs of the fat in a cast iron skillet or 8x8 pan and set it in the oven to melt.
In a bowl, combine the masa, baking powder and salt. With your fingers, pinch in the remaining 2 Tbs of the softened fat until the mixture has little pea-sized lumps and is evenly distributed. Set aside.
In a second bowl, beat together the sucanat, eggs, milk and starter. Pour the wet ingredients into the dry ingredients and stir until combined. Pour the batter into the heated pan with the melted fat and smooth the top. Bake 20-25 minutes until lightly browned. Turn out onto a plate or cooling rack to cool if you'd like the crust to stay crisp.
