I told ya’ll. I was definitely coming through one time for the one time! This makes my 3rd recipe of the week. Well, for this one, I wanted to get it to ya’ll for two reasons! 1: This cornbread is a new, updated version of my cornbread used in my cornbread stuffing! 2: For the gluten free eater, this recipe is fluffier and more flavorful than my previous versions. I know that many people enjoy cornbread through the colder months, especially the holidays, and I just want to please the people!
For me, cornbread is a must with chili and for thanksgiving. Some people prefer the muffins, but I like cornbread baked in a hot cast iron skillet that gives you crispy edges and a soft center. I also love that this version innately gives you browned butter deliciousness on the edges, so that’s the first flavor to hit your tongue. What I also love is that I put the browned butter flavor on the inside too! It’s so much deliciousness going on here, I literally am obsessed. Even my toughest critic (my mother) went out of her way to let me know that she liked the cornbread and thought it was, and I quote, “really good!” I almost passed out. After 10 years of solidly cooking as a passion, my mother is finally giving me street cred!
One of the special things about this cornbread is that it uses masa, or corn flour, rather than cornmeal. This gives it an all around fluffier texture and a more “corny” flavor, if that makes sense. It’s got a flavor profile that you just don’t get with a cornmeal based cornbread and I like that. This entire recipe came about because I made chili one day and realized I didn’t have cornbread. I went to make it the way I usually do, but I had no cornmeal, but I did have masa from making the chili. I decided to use it here instead and I am SO happy I did! Not only will this ensure I DEFINITELY use that entire bag of masa I bought for a recipe of chili, lol. It also gave me that light and fluffy texture you get from something like a cake, which I find enjoyable when slathered with butter and dipped into super tasty chili! I’m drooling just thinking about it!
As a bonus, I’ve included 3 recipe variations to please your cornbread fantasy however you see fit. My favorite is the gruyere and chives because I’m a classy B like that. Or maybe its the cheddar and jalapeño because I do like it hot and spicy as well…idk, but whatever you choose, you will not be disappointed! Don’t believe me? Well, get to baking!