4.2 from 261 votes
Masa Harina Cornbread
I used Masa Harina instead of cornmeal in this batch of cornbread and it was delicious! I also used chipotles in adobo for some kick 🙂
Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 307 kcal
Course:
Side Dish
Cuisine:
Mexican
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 ;)
Cup of Yum
Notes
- More info on chipotles in adobo.
Nutrition Information
Calories
307kcal
(15%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
61mg
(20%)
Sodium
1081mg
(45%)
Potassium
320mg
(9%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
729IU
(15%)
Vitamin C
1mg
(1%)
Calcium
176mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 307
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 1081mg | 45% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.