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

Source: Midwest Living


Recipe Summary

30 mins
22 mins
52 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 11g; cholesterol 44mg; saturated fat 6g; carbohydrates 27g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 8g; protein 4g; vitamin a 2623.9IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 52.4mcg; vitamin b12 0.2mcg; sodium 444mg; potassium 138mg; calcium 111.1mg; iron 0.7mg.