Title: Can You Use Masa Harina in Cornbread? | Our Everyday Life
Headings: Can You Use Masa Harina in Cornbread?
Can You Use Masa Harina in Cornbread?
Masa Harina Basics
Cornbread How-To
Cooking Cornbread
Cornbread Variations

Content: Can You Use Masa Harina in Cornbread? | Our Everyday Life
Can You Use Masa Harina in Cornbread? alpaksoy/iStock/GettyImages
Forget about saving your bag of masa harina just for tortilla making. Use this versatile corn flour to make cornbread and you will be happy you made the leap. Not only will you create a more complex and flavorful cornbread, but using masa harina makes this Southern favorite more easily digestible and nutrient-dense. Masa Harina Basics
Masa harina is created by alkalinizing corn using mineral lime or culinary ash. A process developed by Native Americans, this ancient practice called nixtamalization serves many purposes such as swelling the corn to three times its natural size, allowing for easier grinding, providing more flavor and creating a more digestible product with more nutrients. The nixtamalized corn is ground while wet and then dried to create a fine flour that is markedly different from cornmeal in texture and smell. Cornbread How-To
To create cornbread, masa harina is mixed with all-purpose flour, butter, eggs, baking powder, milk, sugar and salt. Cornbread batter is very forgiving and you can easily substitute brown rice flour, whole wheat flour or spelt flour for all-purpose flour if desired.