Mexico City Maseca Cornbread Recipes

Steps:

• 1. Preheat the oven to 425. If you're planning to bake your cornbread in a cast iron pan, put the pat of butter in the pan and put it into the oven to heat up. If you're using a regular baking pan, grease the bottom and 1/2 inch up the sides.
• 2. Combine flour, masa, sugar, baking powder and salt in a medium bowl.
• 3. In a small bowl, combine eggs, milk and oil.
• 4. Add liquid ingredients to dry ingredients all at once, stirring as little as possible to combine well.
• 5. Gently fold in corn.
• 6. Pour into prepared pan, smooth top of batter and bake 25 minutes for a square pan, a bit longer for cast iron, until a toothpick inserted near the center comes out clean.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Steps:

• Preheat oven to 425 degrees F, 220 degrees C. Grease 8 inch square pan.
• Combine flour, masa, sugar, baking powder and a medium bowl.
• In a 2 cup measuring cup, in this order, put milk, oil and eggs, combine.
• Add liquid to dry, stir little to combine well.
• Fold in corn.