Maize is an ingredient that puzzles in a funny way. While I will eat it without any problem, when it comes to cooking, aside from corn cob, well, I just draw blank. It is not that I don’t know what to do with it; rather, just boiling/broiling it is great. However, in winter, fresh corn is not available and, as a result, we look for alternatives such as canned, frozen or, the topic of this post, ground – as in cornmeal.
But what can I do with cornmeal? My first thought was… masa! In fact, I was thinking of tamal, the maize dought dish. But, wrapping them would have a time consuming task. Tamal de olla (the pot version of tamal) was option #2. But no, I wanted something simple; something like cornbread.
