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Australian Recipe

Appetizer

Serves 5
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Short Description

7 Corporate Hotel Benefits to Take Advantage of Right Now Sponsored by Best Western I was requested to make cornbread to go with black beans, and we were out of cornmeal, so I subbed white masa. Wow. Highly worthwhile. It was skillet cornbread that tasted like freshly made corn tortillas -slightly sweet, complex, and deeply "corny", and I didn't have to knead or roll anything (which is why the masa was in the cupboard -I don't have time to roll or press tortillas). The batter took more liquid than regular cornmeal, but was otherwise put together the same way. I don't think I'll be using plain cornmeal for bread anymore. My husband said the bread would make a great shortcake base, or you could split it, butter it, and melt some mild cheese on it for something like idiot arepas. I don't actually have a set recipe -I pretty much just use a 3:1 ratio of cornmeal to flour and the rest follows. Below is an approximation.


Ingredients


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