Cornbread topping

Name: Cornbread topping
Ingredients: 1½ cups buttermilk; 1 teaspoon salt; ¾ cup defrosted frozen or canned corn kernels, drained; 2 large eggs, beaten; 2 tablespoons unsalted butter, melted; ¾ cup defrosted frozen or canned corn kernels, drained; 1 cup + 2 tablespoons masa harina for tamales or coarse stone-ground cornmeal; 1 cup + 2 tablespoons masa harina for tamales or coarse stone-ground cornmeal; ½ cup unbleached all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder

Preparation info

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Ingredients

1 cup + 2 tablespoons masa harina for tamales or coarse stone-ground cornmeal
½ cup

Main course
Vegetarian

Method

In a large bowl, combine the masa harina, flour, sugar, baking powder, and salt. In a small bowl, combine the buttermilk and eggs; stir them into the dry ingredients until blended. Add the corn and butter and mix well.