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

Source: Midwest Living
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Ingredients

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Directions

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

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  • 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.

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

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  • 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; total fat 11g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 44mg; sodium 444mg; potassium 138mg; carbohydrates 27g; fiber 2g; sugar 8g; protein 4g; trans fatty acidg; vitamin a 2624IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 111mg; iron 1mg.

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