Masa harina corn bread with buckwheat

The first batch of masa harina cornbread’s flavor has become even more pronounced as it’s cooled down; more earthy, and not necessarily in a good way.

For this batch I used one cup masa harina and one cup buckwheat flour. I found a recipe for buckwheat pancakes and he suggested adding 1 teaspoon of coriander for “a hauntingly good flavor.” We shall see; I feel like I’m sailing uncharted shark infested culinary waters. I once made some buckwheat pancakes years ago and was amazed at how unpalatable they were. Really made me wonder what all the fuss was about with buckwheat pancakes. Maybe I had a bad batch of buckwheat.

We shall see; it’s in the oven baking.

An hour or so later… Interesting. The buckwheat flour seems to have neutralized the flavor of the masa harina. Or maybe the wheat flour accentuated it? And the teaspoon of coriander is barely discernible. I’m going to let it cool some more to see if the flavors develop some more. It’s the same recipe as below except that I replaced the cup of whole wheat flour with buckwheat flour.

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One Comment on “Masa harina corn bread with buckwheat”

  1. Sue T says:

    Just a note on the buckwheat pancakes….
    Mix a cup of buckwheat flour with a cup of buttermilk and let sit out in a warm room in a covered bowl overnight. In the morning, add your leavenings(about 1/2 tsp each baking powder and soda) and 2 egg yolks, but beat the egg whites until almost stiff and add in gently just before making your pancakes. A splash of vanilla extract is also nice 🙂


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