For the longest time, I used and depended on one recipe for cornbread and one recipe only. What can I say? I was in love. But its been a long time since cornbread had made its appearance in my house. I just haven’t gotten around to it. Either I didn’t have the time or I didn’t want to make it. Besides, my family has been trying to reduce the amount of bread that we eat. Two solid months with no cornbread; I about went mad.
When I did want to make cornbread the other night, I was fresh out of cornmeal. Plus it was six-thirty and everyone was getting cranky because supper wasn’t on the table yet. I was not just about to run down to the store and spend money. That’s a big no-no. Because if you don’t have the ingredients, you just don’t make it. Well, I had every ingredient but one. But I did have masa harina. I bought it a while back and never really used it for anything. For those of you that aren’t familiar with masa, its basically just corn flour but in literal flour form. But if you want to know more about masa, click here. It’s typically used to make corn tortillas, but I was determined to make cornbread out of it. While searching for the recipe, I also found a new blog to love. It’s called Whole LifeStyle Nutrition and I absolutely love love love it!