We’ve all been there – you’re absolutely positive that you have every ingredient to make that special something, only to discover that, after you’ve already started cracking eggs, you’re missing something after all. That happened to me just last night with cornbread. The recipe I’ve relied on for quite some time calls for 50/50 flour/cornmeal. I started cracking eggs and measuring ingredients and then realized I was short some cornmeal. Oh no! Do I abandon ship? But I’ve already started cracking eggs. The show must go on. I was short half of the cornmeal so I started looking around for a suitable substitute. I decided on masa (the stuff I usually make my corn tortillas out of). What a golden moment. I took note of the final recipe and offer it to you too. Definitely don’t be afraid to make mistakes in cooking. And if your mistake doesn’t turn out so golden, just accidentally on purpose drop the pan on the floor and offer up some suitable frankenfood alternative.
Preheat oven to 350 degrees and prepare a 9×9 pan either with cooking spray or butter and flour
1 cup flour
1/2 cup corn meal
1/2 cup masa (I used Masa Brosa)
5 tablespoons sugar
4 teaspoons baking powder
scant teaspoon salt
3 tablespoons melted, unsalted butter (if your butter contains salt, reduce salt to 1/2 teaspoon)
2 beaten eggs
1 cup milk
Mix together all dry ingredients. Pour in melted butter and combine well. Incorporate eggs, then milk and mix on medium speed for 3 minutes, scraping down sides of the bowl from time to time.
Pour into prepared pan and bake about 30 minutes or until top is golden, starts to crack and a toothpick inserted into the center comes out clean. Remove from oven and cover with tin foil or another pan right away. Serve hot (or cold) with butter. Store wrapped or covered so the bread doesn’t dry out.