This cornbread recipe is pretty classic, save for the use of masa harina instead of cornmeal, which gives the bread a more tender texture and corn-forward flavor. Regular granulated sugar is used to sweeten the cornbread, but feel free to use honey, maple syrup or even light brown sugar instead. The amount called for is not so large that the alternative sweeteners will affect it dramatically beyond a slightly darker color once baked.
Heat the oven to 400 degrees. Grease and flour a 9-inch round or 8-inch square cake pan with butter and flour.
Meanwhile, whisk together the flour, masa harina, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the melted butter, milk and eggs until smooth. Pour the liquid ingredients over the dry ingredients, and stir until just combined (do not try to remove all the lumps from the batter).
Scrape the batter into the prepared pan and smooth the top. Place the pan in the oven and bake until golden brown at the edges and a toothpick inserted in the center comes out clean, about 35 minutes.
Remove the pan from the oven and let the cornbread cool for 10 minutes. Invert the cornbread and remove it from the pan or cut into wedges and serve from the pan. Serve with more butter melted over the top of each wedge.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.