Question: since Masa Harina can be used to make awesome homemade corn tortillas, what happens if I use it to replace cornmeal in my go-to cornbread recipe?
I've been wondering about this one and I'm glad I finally got around to experimenting with it.
To summarize this post....just go for it!
How To Make Masa Harina Cornbread
In case you're wondering about the difference between cornmeal and Masa Harina, let's start with some dried field corn...
If you grind this up you've got cornmeal your hands, and this is typically used to make cornbread.
But for corn tortillas you would first need to nixtamalize the dried field corn .
Soaking the corn in an alkaline mixture does a number of wonderful things:
Unleashes some dormant nutrients
Dissolves the outer skin
Gives it a bump in flavor!
Grind it up and you've got masa dough on your hands:
This is the cornerstone of Mexican cuisine and it can be used to make homemade corn tortillas or homemade tamales.
Producers will de-hydrate this masa dough and sell it in powder form as Masa Harina.
Simply add water and you've got masa dough on your hands!
So let's use some Masa Harina for a batch of cornbread and see how it tastes 🙂
I'm using this Masa Harina from Masienda:
But you can use any Masa Harina with this recipe. This post compares three Masa Harina brands and it's worth a read if you're new to it.
Start by preheating your baking dish in a 425F oven. I'm using the trusty 10" cast iron skillet but any baking dish will suffice here.
Meanwhile, get 3 tablespoons of butter melting somewhere. I used a skillet on the stovetop.
Add the following dry ingredients to a mixing bowl and combine well:
1 cup flour
1.25 cups Masa Harina
2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
In another bowl we'll gather the wet ingredients:
2 whisked eggs
1.5 cups of milk
2 of the 3 tablespoons of melted butter (save the rest for the baking dish)
2 chipotles in adobo, minced
1 tablespoon adobo sauce from the can
Add the wet ingredients to the dry ingredients and combine well.
Feel free to add another splash of milk if it seems thick. Ideally it is loose enough to settle into an even layer in the baking dish.
Add the final tablespoon of melted butter to your pre-heated baking dish, swish it around, and then add the batter.
Don't forget to use a hotpad when you grab the pre-heated pan -- when it's empty it can trick your brain into thinking it's at room temp!
This will need around 25 minutes in a 425F oven, but I usually start taking peeks around 20 minutes.
When the edges are turning darker brown you are mostly there. This batch was in for 23 minutes.
Let it rest for a couple minutes on the stovetop and then take out a slice!
Hello cornbread!
Of course, another knob of butter will turn it into something absolutely delicious when fresh out of the oven.
And the result?
Major yummers and I think the Masa Harina gives it a more intense corn flavor than when using cornmeal. This makes sense given that the corn in the Masa Harina has been nixtamalized.
I've made four batches over the past week and here are some discoveries to consider for your upcoming batch:
Using 2 chipotles will give it some heat that sneaks up on you! You can use a single chipotle for a milder batch. And while it's kinda optional, I still like using some liquid adobo sauce from the can as I think it adds some direct heat and flavor to the batter.
A few years ago I made this Cornmeal Cornbread that uses buttermilk. I tried a Masa Harina buttermilk version but did not notice a huge difference compared to the whole milk version.
Baking soda typically needs acid to activate, that's why you'll frequently see it paired with buttermilk. Since I went with plain ol' milk in this recipe I omitted the baking soda and increased the baking powder. For reference, here's a good article on the difference between baking soda and baking powder.
Also, I don't have much of a sweet tooth. Three tablespoons of sugar is probably at the bottom range for most peeps, so feel free to increase the sugar for your palate.
To conclude...
If you have Masa Harina in the pantry then please use this post as permission to make some cornbread with it! It's remarkably easy and I think you get a bump in flavor compared to traditional cornmeal versions.
And if you're new to Masa Harina then consider picking some up! These are the brands you'll come across most often in the stores.
And here are some other posts on the site to fill in any gaps:
Homemade Masa Dough Using Dried Field Corn
Making Corn Tortilla with Masa Harina from Masienda
Masa Harina vs. Cornmeal: What's the Difference?
Okay, let me know if you have any questions about this Masa Harina Cornbread. It's super easy to make and it's a real treat to take a bite when it's fresh out of the oven 🙂
Buen Provecho.
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Masa Harina Cornbread
Ingredients
- 1.25 cups Masa Harina
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 eggs
- 3 tablespoons butter
- 1.5 cups milk (plus more if necessary)
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
Instructions
- Preheat a 10" cast iron skillet or similar sized baking dish in the oven at 425F.
- Add the dry ingredients to a mixing bowl: 1.25 cups Masa Harina, 1 cup flour, 2 teaspoons baking powder,1 teaspoon salt, and 3 tablespoons sugar. Combine well.
- Melt 3 tablespoons of butter somewhere: I used a small skillet on the stovetop over medium-low heat.
- In a separate bowl combine the wet ingredients: 2 whisked eggs, 1.5 cups milk (I used whole milk), only 2 of the 3 tablespoons of the melted butter, 2 minced chipotles in adobo, and 1 tablespoon of adobo sauce from the can. I usually de-stem and de-seed the chipotles.
- Add the wet ingredients to the dry ingredients and combine well using a spatula or spoon. If it seems thick feel free to add another splash of milk. Ideally it is loose enough to settle into an even layer on its own in the baking dish.
- Add the final tablespoon of melted butter to the pre-heated baking dish and swish it around to coat it (be sure to use a hotpad!).
- Add the batter to the baking dish, forming an even layer. Bake for around 25 minutes, but I usually start taking peeks at 20 minutes. When the sides are darker brown you are mostly there. You can stick a knife or fork in the cornbread for further confirmation -- if it pulls out clean then the insides are done.
- Let the cornbread rest in the baking dish on the stovetop for a couple minutes. Then serve it up with an optional slice of butter.
- I've been storing leftovers in a Ziploc in the fridge and it's still good after a few days. Here's my quick re-heating method for a big slice: Add a slice of butter to a skillet over medium heat. Dredge all sides of the cornbread in the butter and then cook each side until it is just starting to brown -- it will take a few minutes and this is usually enough to heat it through, plus you get some crispy edges 😉
Want to see our latest recipe? It's these Enchiladas Verdes.
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Ed Frowine
I have experimented with masa harina to produce a gluten free corn bread/muffins batter. I followed the recipe on the corn meal and substituted masa harina for the flour and substituted non dairy creamer for the milk. I found I needed double the liquid to keep the batter pourable. I did half non dairy creamer and half water. I like savory corn bread with my vegan chili so I used less sugar and added minced onion and chili powder. Your use of chipotle peppers and adobo sauce sounds better. I have a can of minced green chilis in my pantry also.
Susan
I'm going to try this recipe, but wanted to make into muffins. Have you tried that? If so, any changes I need to consider?
Patrick
Hmmm thanks much for the inspiration Susan! I haven't tried that yet but will add it to my list. Feel like the recipe as written would most likely produce a good result so I would start with that, along with a greasing or buttering of the individual muffin slots before adding the batter. Cheers.
Jasmine
This recipe was easy to follow tho I am a bit disappointed in the end result. It is more cake-like textured and I’m not noticing very much flavour. I will have to try it again and see if it turns out any different. I may try my best cornbread recipe too and sun the cornmeal for the maseca corn flour.
Thanks tho, it’s nice to try something new out anyway.
Patrick
Hey thanks much for your honest trip report Jasmine, it's super helpful! Lately I'm really enjoying the masa harina from Bob's red mill and feel like it has a bit more potent corn flavor....could be worth trying a batch with that if you found the Maseca batch bland. Cheers.
Comparing Masa Harina brands
Ditoslava
That was delicious! First time, I ever made cornbread. No sugar added for me.
Thank you
Patrick
Ahh good to hear! Cheers.
R McGaughy
We made it Gluten Free! Baking is science, so trying to substitute flour can be a nightmare. Your recipe worked! We substituted the flour for Gluten Free Bisquick. 1:1 Ratio. With any gluten-free flour, you have to add more liquid so we added a 1/4 cup of water to loosen it up. The cast iron skillet used was 12 inches and enamel coated. Poured batter into the hot skillet. 425 degrees and 20 minutes. Perfection!
**We did not use the chipotles or the adobo sauce this time since it did not go with the other dishes we were serving. Next time we cook taco soup I will use them!
Patrick
Ahhh that's great to know! Thanks much for the trip report R, it's super helpful for other peeps to read. Cheers.
Jackie
I added two splashes of extra milk since I thought it was too thick. Not sure if I judged right. After 25 minutes the toothpick test did not come out clean. Too wet? I left it in for few more minutes like 7-10m. The bread came out more moist and it was still great! But it wasn’t the way I think the recipe intended. I will try without the extra splash of milk next time. Thanks for the recipe!!
Patrick
Hey thanks for mentioning your adjustments Jackie. Yup I think you nailed it, it probably just needed a bit more time to bake given the extra liquid. But glad to hear it still turned out well! Cheers.
Rhonda J
Love this! I had to tweak it for family members who are gluten free and can't tolerate peppers. I used gluten free baking mix in place of the flour, and omitted the baking powder. Worked just fine. I agree with your remark about sugar; for us, three tbsp were a bit sweet.
Patrick
Ahh good to hear, thanks much for mentioning your adjustments Rhonda! Cheers.
J Johnson
This was so easy and delish!
Will always be my go to going forward!
Thank you 🙏🏼
Patrick
Thanks J, so glad you tried out this recipe! Cheers.