Use a 1/2 sheet pan (18" x 13") for best results. 

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Dry Ingredients:

• 1 1/2 cups masa harina (corn flour)

• 1/3 cup yellow cornmeal

• 1/3 cup all-purpose flour, sifted

• 1 tbsp baking powder

• 3/4 tsp baking soda

• 1 1/2 tsp salt (adjust to taste and don't scrimp on it because it needs the salt to taste properly sweet - this is no time to be "healthy")

• 1/2 cup sugar

 

Wet Ingredients:

Mix separately and do not combine until ready to pour into the pan.

• 1/2 cup melted Butter

• 1 1/4 cups Buttermilk (I like it full fat, from the dairy.  Use whole milk and fresh lemon to make your own)

• 1/3 cup Sour Cream (or Mayo)

• 2 tbsp honey (warm it and wisk in as you pour in a small stream)

• 3 large Eggs + 1 additional Egg Yolk

• 1 can (14.75 oz) Creamed Corn (I cream it myself with strained corn and an immersion blender... just add fresh cream to the can)

 

Stir in right at the end.... 

• 1 1/4 cups Monterey Jack Cheese, shredded (I'm a stickler for a fresh, large grate vs. pre-schredded and covered in powder to keep it separate )

• 1/3 cup Pimentos, chopped

• 1/3 cup mild Green Chilies or Jalapenos, diced 

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Instructions:

1. Preheat the oven to 375°F.  Place extra butter in the sheet pan and let it heat in the oven while preheating. Watch closely so the butter doesn't overcook.  It should be bubbling but not browned so, might want to pop the pan in right before you combine the wet and dry ingredients. 

2. Mix dry ingredients: In a large bowl, whisk together the masa, all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar.

3. Mix wet ingredients: In another bowl, combine the buttermilk, melted butter, eggs, the additional egg yolk, creamed corn, sour cream, and honey.

4. Combine wet and dry ingredients:  add the wet ingredients to the dry ingredients, stirring until just combined, Do not over stir or delay the bake or it gets too "fluffy"

5. Fold in cheese, pimentos, and chilies: Gently fold in the shredded Monterey Jack cheese, pimentos, and Hatch green chilies.

6. Pour the batter into the heated buttered sheet pan, spreading it evenly.

7. Bake for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Cool in the pan for 10-15 minutes before slicing and serving.

9. Add a warm honey, thinned with water and as much additional salt as you care for... ideally brushed on while it's still hot and refreshed as you serve.          ENJOY! 

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