Masa harina, a fine corn flour, gives this bread light texture with nice corn flavor.




  • Heat oven to 350 degrees F. Generously brush a 12-inch cast iron skillet with 2 tablespoons of the butter; set aside remaining butter.

  • In large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.

  • Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack.

  • Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350 degree F oven, for 15 minutes or until warm. Serve warm with whipped butter. Makes 12 servings.

To serve right away:

Corn bread may be served warm after baking. Cool 10 to 15 minutes after baking.

Nutrition Facts

217 calories; 11 g total fat; 44 mg cholesterol; 444 mg sodium. 27 g carbohydrates; 4 g protein;