Traditional Cornbread with Masa Harina

Masa Harina gives this cornbread a traditional flavor-it is a Mexican-style corn flour used for tortillas.

Cornbread with Masa Harina

Angie Halten
Traditional Tasting!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 9


  • 2 cups GF cornmeal fine grind
  • 1 cup Masa Harina Mexican-style corn flour used for tortillas
  • 3 eggs beaten
  • 2 cups buttermilk or milk alternative
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/3 cup corn oil
  • 1 Tbsp sugar
  • 2 Tbsp butter or margarine


  • Mix together eggs and milk. In a separate bowl, combine dry ingredients. Then mix in oil, then add in egg mixture.
  • Pour batter into a greased pie plate or square baking dish, and bake at 425°F for 40-50 minutes, or until done.


To Make Buttermilk: put 2 Tbsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 2 cups - let stand 5 minutes.
Tried this recipe?Let us know how it was!


See also
Dinner Rolls

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