I came up with this gem one evening when a strong urge for cornbread came over me. I didn’t have the ingredients on hand, but I carefully planned it out for the following day. I scoped out several cornbread recipes, including one where masa harina was accidentally used instead of cornmeal. As for the peanut butter contribution, the only recipe I found for peanut butter cornbread called for 12 slices of bacon which seemed a bit odd. In any case, I came up with my own recipe. I took that out, added some of this, increased this and that and voilà!

The result was a corny, crumbly and peanut buttery cake – exactly what I was looking for! The only downside was that it was a bit dry. This was most likely due to the masa harina, so the liquid has been increased to 1 3/4 cups to account for that. It’s best right out of the oven, but it’s just as good toasted with honey. This recipe is vegan if you use soymilk and gluten-free if you substitute a different flour for the whole wheat pastry flour (or use only masa harina/cornmeal).

Don’t forget about the Great Peanut Butter Exhibition #2 – Breakfast! The deadline is this coming Friday, May 30th at Noon PST and we’ve only got 3 entries so far, so let’s move it!

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