Best Cornbread Ever (with Masa)
Preheat oven with a cast iron skillet in it, to 425 F.
Defrost 3/4 C frozen corn.
Meanwhile, stir together:
1 C masa harina (corn flour for tamales)
1/2 C cornmeal
1/2 C whole wheat white flour
2 tea baking powder
1 tea salt (or more to taste)
Beat together wet ingredients:
1.5 C rice milk (or other nondairy milk)
4 TB olive oil
Once the oven has preheated, add wet mixture to the dry mixture. Pull out preheated cast iron skillet, drizzle 1 TB olive oil and spread around to coat pan. Pour batter into the preheated cast iron skillet. Return to 425 F oven and bake for 25 minutes.