Masa harina and sugar change a classic cornbread — for the better. (Ben Mims/Los Angeles Times) One afternoon, as I was preparing a Southern meal for friends coming over for dinner, I realized I had ...

Cornbread is to me what rice, potatoes or pasta is to other people: a staple carb of my diet. I grew up on it, so making a batch on a weeknight is no more difficult for me than making a pot of rice ...

On the kitchen table of Osmar Garcia's home in Conway sits a bowl of pork tamales still in their corn husks. "I hope you like them," says Osmar's mom, Tina, of Morrilton. I peel away the corn husk and ...

It’s a battle cry that you can find emblazoned on shirts and hats and hear from many Mexicans and members of that diaspora — including an ever-expanding throng of chefs, bakers, and restaurateurs.

The half dozen or so cornbread recipes highlighted in my column through the years only scratch the cast-iron skillet surface of all the possible variations. In the "Typically Texas Cookbook" (1970, ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." If you can't get your hands on a bag of masa harina, fear not! We have some easy substitute suggestions ...

One afternoon, as I was preparing a Southern meal for friends coming over for dinner, I realized I had forgotten to make the cornbread. But since I keep all the ingredients on hand at all times, I ...

Masa Harina Cornbread Time: 45 minutes Yields: Serves 8 This cornbread recipe is pretty classic, save for the use of masa harina instead of cornmeal, which gives the bread a more tender texture and ...