I came up with this recipe awhile back and ever since it has become my staple cornbread recipe. I figured if we are making corn bread we might as well add as much corn flavor as possible. So I adapted a pound cake recipe, because I like my cornbread sweet, and instead of using flour I used equal parts masa haring (for tortillas) and cornmeal. The result is a moist and tender cornbread that screams corn and also happens to be gluten free. This most recent incarnation was made with a couple of drops of lemon essential oil and some fresh cracked black pepper over the top. It would also be delicious with some fresh corn folded in at the end and some crispy bits of bacon.
Killer Cornbread
8 oz sugar
5 g salt
8 oz butter
8 oz eggs
4 oz masa harina for tortillas
4 oz cornmeal
Preheat an oven to 350°. Butter a 9″ loaf pan. Cream the sugar, salt and butter in a mixer on medium high speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time waiting until each egg is fully incorporated before moving on to the next. Slowly add the masa harina and cornmeal until fully incorporated. Fold in any additions. Pour into the prepared loaf pan and bake until cooked through and a deep golden brown, 50 minutes to 1 hour.
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