Masa Harina Cornbread with Sour Cream
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 227.6
- Total Fat: 11.0 g
- Cholesterol: 64.6 mg
- Sodium: 406.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.8 g
- Protein: 25.1 g
View full nutritional breakdown of Masa Harina Cornbread with Sour Cream calories by ingredient
Introduction
I kept forgetting to buy cornmeal to make cornbread so I searched the Internet for recipes. I could not find any to suit me so I compiled this version. Then I looked at my Bob’s Red Mill Masa Harina and saw that it is “golden corn flour”. I kept forgetting to buy cornmeal to make cornbread so I searched the Internet for recipes. I could not find any to suit me so I compiled this version. Then I looked at my Bob’s Red Mill Masa Harina and saw that it is “golden corn flour”.Number of Servings: 8
Ingredients
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1-˝ cup Bob’s Red Mill Golden Corn Flour Masa Harina
˝ cup flour, I used whole wheat
2 teaspoons baking powder
1 teaspoon Gourmet Sea Salt
1-tablespoon Florida Crystals Demerara Sugar or your choice of sweetener
2 large eggs
1-cup sour cream, low fat
˝ cup of Braum's skim milk
2 tablespoons unsalted butter, softened*
2 tablespoons olive oil
*I used the olive oil to help reduce the saturated fats.
Directions
1. Preheat oven to 450°F.
2. Mix dry ingredients.
3. Using a fork cut half of butter into dry ingredients with the remainder rub in cast iron skillet.
4. Place the skillet in a preheated oven for a couple of minutes.
5. Add eggs and enough milk to dry ingredients to make a batter, around ˝ cup.
6. When the skillet it hot spread out batter
7. Bake for about 10 minutes. Reduce to oven temperature to 425°F.
8. Continue baking until brown around edges and light brown areas on top, about another 15 minutes.
9. Cool out of the pan if you want to keep the bottom crust crisp.
Serving Size: Make 8 large wedges of cornbread
2. Mix dry ingredients.
3. Using a fork cut half of butter into dry ingredients with the remainder rub in cast iron skillet.
4. Place the skillet in a preheated oven for a couple of minutes.
5. Add eggs and enough milk to dry ingredients to make a batter, around ˝ cup.
6. When the skillet it hot spread out batter
7. Bake for about 10 minutes. Reduce to oven temperature to 425°F.
8. Continue baking until brown around edges and light brown areas on top, about another 15 minutes.
9. Cool out of the pan if you want to keep the bottom crust crisp.
Serving Size: Make 8 large wedges of cornbread
