« back to encyclopedia search results
A coarse, gluten-free, grain made from corn, used mainly for fast, unleaven bread, or as an interesting addition to wheat bread. It tends to produce a crumbly texture. For this reason, American breads made from maize grain are usually eaten with a spoon straight from the shallow pan in which they were baked - hence the name "spoon bread". It"s called "masa harina" in Mexico. See 'Hush puppies'; 'Maize'; 'Maize meal'; 'Popcorn'; 'Sweet corn'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.