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: 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. Start with your favorite cornbread recipe and substitute masa harina for all of the cornmeal or use a mixture of cornmeal and masa harina. Mix dry and wet ingredients separately before mixing the two together until smooth. Cooking Cornbread
Pour the batter into a greased baking pan or a cast-iron skillet. For a standard recipe, bake cornbread in a 400-degree Fahrenheit oven until it is golden brown. Insert a toothpick or sharp knife in the cornbread's center after cooking it for 20 minutes;