I used to always make cornbread with cornmeal…as I’m sure 99% of you out there do. But through a happy accident, we ended up with a massive bag of masa harina, and the thought of making tortillas was a bit intimidating. Maybe another day.
By substituting the masa harina, I was afraid it would make the cornbread too dense, because it was just ever so slightly coarser than the flour. I was SO WRONG! It made the cornbread so fluffy soft, but crumbly at the same time. And still full of buttery corn flavor! I’m a believer.
Also, some quick google searching revealed that masa harina is better for digestion of vitamins and nutrients or something…through the nixtamalization process? I’ll need to do more research on that one, but for now, this new way of making cornbread is an excellent way to use up that bag of masa.
Masa Harina Cornbread
1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 tsp of vinegar
1 1/4 cups masa harina (may also use cornmeal)
1 cup all-purpose flour
1/2 cup sugar
1 T baking powder
1 tsp baking soda
1/2 teaspoon salt
Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a medium bowl, combine the masa harina, flour, sugar, baking powder, baking soda, and salt.
In a medium saucepan (or in the microwave), heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk, egg, and vinegar with a fork or wire whisk until well mixed.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Adapted from Betty