Experimental

Cornbread

Moist and sweet.

Ingredients

Dry ingredients:

• 1 cup masa harina
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet ingredients:

• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup milk, optional, to adjust the consistency

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch cast iron skillet or 8-inch square baking pan thoroughly with butter or cooking spray.
2. In a large bowl, whisk together the dry ingredients.
3. In a separate bowl, combine the wet ingredients.
4. Pour the wet ingredients into the dry and gently fold until just combined. If the batter seems too thick, add milk 1 tablespoon at a time. The batter should be thick but pourable.
5. Pour into the prepared pan and smooth the top with a spatula.
6. Bake 25-30 minutes, until the top is golden brown and an inserted toothpick comes out with a few moist crumbs.

Notes

• See also Cornbread #1.