Update: it's hard to believe this recipe is five years old, but I still make it regularly and love pairing it with soups. Have you tried it yet?!
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. Â 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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Jan
How have I missed your recipe? I can't wait to try it & thanks for sending it out in your email. I'm really excited to try it in a tamale casserole. Most recipes call for regular cornbread, which never appealed to me. Now I have 2 new recipes to try. Thanks so much!
Patrick
🙂
Kelly
I bought blue corn atole powder my mistake. Could I mix it in with harina or not? I know atole is a finer mix and meant as a beverage or breakfast porridge type. Any thoughts?
Patrick
Hey Kelly! Yeah atole powder usually starts with masa harina as the base, but it typically has some other ingredients as well. So you could probably use it in this recipe but you would be adding in some other flavors too 🙂 Cheers.
Tracie Morris
I didn't think this would come out. But it is some of the best I have ever made or eaten. Thank you.
Patrick
Thanks Tracie!
Rema
I like it! It's like cornbread's cousin. Using masa harina instead of cornmeal makes the cornbread more corn-flavored (like a corn tortilla) and smoother (no gritty cornbread!).
Patrick
Yes, exactly!
Dawn
I loved this and plan to make it a few more times to use up the big bag of masa harina in my cabinet (I'm not adventurous enough to dedicate a day to try making tamales). I usually prefer sweeter cornbread but this worked well with the minimal sugar and extra flavor from the peppers. Thank you for sharing!
Patrick
Thanks Dawn!
Jackie
I have made this recipe many times and was able to even tweak it by now when I didn’t have the chipotle peppers/sauce. I used whatever pickled peppers I had, added bits of canned tomatoes(gently squeezed out the liquids) and canned corns. I just had them in my pantry. Oh added some sriracha sauce and sprinkled some crushed red peppers to make up for the kick with adobe. It turned out well still but I do prefer the adobe and chipotle peppers. I make two loaves each time I make them and it is gone in less than two days. I am so happy I found your recipe. It definitely is a keeper for generations. Your writing is perfect too! Thanks much
Patrick
Hey thanks much for mentioning your adjustments Jackie! Now craving this cornbread as it has been a couple months 🙂 Cheers.
Deb
WOW this is SO DELICIOUS! I used Robin Hood GF flour with the Maseca & substituted Daddy C’s Jamaican jerk sauce because had no chipotle or adobo
Patrick
Thanks Deb, so glad you tried this one out! Def one of my favorites on the site. Cheers.
Jen
So, so good!!! I used maseca and love that flavor. The heat is just right for my mild taste and my husband’s need to have more of a kick.
Patrick
Ahh good news, thanks Jen!
Mari
I was looking for a way to use the 4 lb bag of masa my neighbor gave me (El Maizal brand). I gave your recipe five stars because the flavor is incredible! But mine came out more fudgey than cakey. Very dense. I measured all of the ingredients, put it on the bottom rack in the oven for about 1/2 hour, the edges are definitely brown. I live at 6,200 elevation. I can't think of why it came out that way but I'll definitely make it again.
Patrick
Hmmm tough one Mari! I have to admit I don't have much experience baking at higher altitudes, but I wonder if there's a chance it rose up and then collapsed. My understanding is that you need less baking powder at higher altitudes so it might be worth a go to try that adjustment. Here's a good page from King Arthur on high altitude baking:
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Cheers.
Joan
Since I found this recipe I have made it five times. I used gfJules gluten-free flour, so it required a little more liquid. I didn't have chipotles so I used two cans of green chiles. I will try the Chipote version eventually, but this is DELICIOUS and I will never use another recipe again.
Patrick
Ahh good news, thanks much for mentioning your adjustments Joan! Cheers.