Gluten Free Cornbread - using Masa Harina | Chef Terry

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used to maintain moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

gluten-free flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour (not gluten-free)

Oat flour is a healthier option but not gluten-free.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a zero-calorie sweetener.

Preheat the oven to 425°F.

Prepare a cast iron skillet or a 9x9 cake pan, loaf pan, or muffin tin by greasing it with 2 tablespoons of butter.

In a bowl, combine 1 cup Masa Harina, 1 cup cornmeal, 1 teaspoon baking powder, 1 teaspoon baking soda, and 2 pinches of salt.

In another bowl, whisk together 2 cups buttermilk, 2 eggs, 2 tablespoons melted butter, and 2 tablespoons honey.

Add the wet ingredients to the dry ingredients and mix together.

Fold in 2 roasted Fresnos chopped finely and 1.5 teaspoons ancho powder.

Pour the batter into the prepared pan, smoothing it out to remove air pockets.

Bake in the oven for about 25 minutes.

Let it cool a little before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens