Here is my entry for the Great Peanut Butter Exhibition #2 – Breakfast. Never had cornbread for breakfast? You’re missing out. A nice toasted piece of cornbread spread with some butter and drizzled with honey is a wonderful breakfast or snack.
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!
1 1/2 cups masa harina (or cornmeal)
1/2 cup whole wheat pastry flour
1T baking powder
1 3/4 cups skim or soy milk
1/2 cup creamy natural peanut butter w/ salt
1. Preheat oven to 425 degrees. Mix dry ingredients (first four) together in a large bowl. Whisk wet ingredients (last 3) together in a medium bowl. Pour wet ingredients into dry ingredients and mix well. Pour into a skillet or 8×8″ pan coated in cooking spray and bake for 20 minutes, or until a toothpick comes out clean and top begins to brown. Remove from pan to cool, if possible.
From what I hear masa harina requires more liquid than cornmeal, so if you use cornmeal reduce milk to 1 1/2 cups. I only used 1 1/2 cups milk with masa harina, but that’s because I did something special with it I shall reveal soon =).