Recipe Archives->Mexican->Masarica Bread

Masarica Bread

2 cups all purpose flour
1 cup masarica (corn dough mix - found at Hispanic markets)
1 tsp. baking soda
1 tsp baking powder
1/4 cup sugar
1 tsp salt
1/4 cup egg yolks
1 to 1/2 cups buttermilk or as needed

In a large bowl add and mix well all the dry ingredients. Stir the
yolks into one cup of buttermilk. Quickly fork stir the milk mixture
into the dry ingredients. Add additional buttermilk  if needed to
make a smooth cornbread batter type of  consistency. Scrape into
prepared pan. Bake in hot oven about 20 to 30 minutes until center
tests done with a toothpick. Cool on rack and cut into squares from
pan to serve. Serve warm or room temperature with butter and jam.
Freezes well.

Printable version: masarica-bread.txt.