Cornier Cornbread

My husband loves cornbread. I love the idea of cornbread. But usually it’s a false promise—rarely does it deliver the earthy, corny flavor I crave. So the last time I was whipping up a batch of cornbread to go with some chili, I got to thinking…Certain chili recipes rely on masa harina for thickening…Masa has big flavor, and masa and chiles are the perfect pairing…Why not make a side of cornbread using masa harina instead of cornmeal?


Turns out it works beautifully well. The result is a thoroughly satisfying cornbread, and I may never go back to cornmeal cornbread again.

Cheesy Masa Cornbread
Printable Recipe

2 ounces (½ stick) unsalted butter, melted, plus more for greasing the baking dish
6 ounces masa harina
4 ounces all-purpose flour
½ ounce sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs, at room temperature
6 ounces milk, at room temperature
6 ounces buttermilk, at room temperature
4 ounces cheddar, finely diced

Preheat the oven to 425˚F. Butter an 8-inch square baking dish. Whisk together the masa harina, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the eggs, milk, buttermilk, and butter in a medium bowl. Add the egg mixture to the masa harina mixture and stir until just combined. Gently fold in the cheddar. Transfer to the baking dish and spread evenly. Bake for 25 to 30 minutes, or until the edges of the cornbread start to shrink away from the baking dish and a toothpick inserted into the center comes out clean. Let cool slightly, cut into portions, and serve.

Serves 6 to 8. Masa harina for tamales, which has a coarse texture, is best here. This cornbread happily straddles the lines between Southern, Southwestern, and Mexican food, and it’s the perfect accompaniment to a big bowl of Real Texas Chili.

Eating Corn on the Cob

Anyone else eat corn on the cob one row of kernels at a time? Anyone? Please don't judge me because I do it that way. I can't tell you how much grief I get for it. My husband thinks it's freakish and wrong and says I look like a typewriter eating corn. He makes fun of me each and every single time corn on the cob is on the menu—it never gets old for him. The habit started in seventh grade, when I first got braces. But now I do it because I have jaw problems, and it makes my jaw muscles less sore to nibble off one row of kernels than to open wide and go at it like normal. Besides, my method is so much more neat and orderly, and I just don't like the feeling of having bits of corn stuck between my teeth. I can't be the only one with this particular quirk, can I?


Anyway, usually I avoid the issue altogether…


Corn & Poblano Chowder
Printable Recipe

2 tablespoons (¼ stick) unsalted butter
1 small yellow onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1 ½ quarts water
1 bay leaf
1 small sprig thyme
Kernels from 6 ears corn
¼ cup heavy cream
3 roasted poblanos, julienned
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium heat until hot but not smoking. Add the butter, onion, and celery and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the water, bay leaf, thyme, and half of the corn. Bring to a boil and simmer, stirring occasionally, for 25 to 30 minutes, or until the flavors come together. Discard the bay leaf and thyme sprig, remove from the heat, and puree with an immersion blender until smooth. Strain through a fine mesh sieve. Return to the heat and add the cream, poblanos, and remaining half of the corn. Bring to a boil and simmer, stirring occasionally, for another 20 to 25 minutes, or until the corn kernels are tender. Season to taste with salt and pepper. Ladle into bowls and serve immediately.

Serves 4 to 6 as a first course. An absolute must for summertime, when corn is at its peak. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving. This is a vegetarian soup.