Masa Harina Cornbread Recipe
Masa Harina Cornbread is a delicious, light and fluffy side dish. Made with masa harina, cheddar cheese, green chiles and a variety of spices, it looks like cornbread but tastes like a tamale.
The Best Cornbread Recipe
We love cornbread! It’s one of our favorite side dishes, and we eat it with just about any main dish even scrambled eggs for breakfast.
A few weeks ago, John wanted to make cornbread but we didn’t have any cornmeal. He found some leftover masa harina in the pantry from the last time we made tamales and decided to give it a try.
Oh, man!! That batch of masa harina cornbread forever changed how we’ll make it in our house. It’s light, super fluffy, and so flavorful. It tastes almost like you’re eating a tamale without all the work.
This masa harina cornbread has replaced our jalapeño cornbread as the best cornbread recipe! We won’t make it any other way except maybe this green chile cornbread with bacon. It’s so good!
Ingredients You’ll Need:
- Butter: We use 8 tablespoons (1 stick) of unsalted butter for greasing the pan and adding moisture and flavor to the cornbread. Salted butter works, too, just make sure to omit the salt later in the ingredients.
- Masa Harina: Meseca brand is our favorite. It’s a fine grain with a soft feel and gives this cornbread an ultra light and fluffy texture.
- Flour: You’ll need ¾ cup of all-purpose flour to mix with the masa harina.
- Leavening Agents: We use both baking powder and baking soda to help give this dish its airy lift.
- Salt: Just 1 teaspoon of salt enhances the flavor of the other ingredients.
- Seasonings: We use garlic powder, onion powder, chili powder, and cumin to make this side dish taste just like our tamale recipes! Adjust these to taste or omit them entirely if you prefer.
- Egg: You’ll need 1 large egg for a binder.
- Dairy: We use a combination of buttermilk and milk to give this cornbread plenty of moisture. Add to that 1 cup of sharp cheddar cheese shredded off the block.
- Green Chiles: You’ll need 4 ounces of well-drained diced green chiles. We use the canned variety, but if you have access to fresh chiles those also work.
How to Make Masa Harina Cornbread:
Scroll to the recipe card below for full instructions and ingredient amounts!
This recipe comes together in about 10 minutes and only uses 1 bowl! Super quick with an easy clean-up makes it so much tastier.
- Preheat the oven to 425°F, and place the butter in a 9×9-inch baking dish.
- Place the pan in the oven to melt the butter, and remove it before the butter begins to pop and brown.
- In a large bowl, combine the masa harina, flour, baking powder, baking soda, salt, and seasonings.
- To that bowl, add the egg, buttermilk, and milk, and stir in the melted butter.
- Fold in the shredded cheese and green chiles then transfer the batter to the prepared pan.
- Bake for 20 to 30 minutes until the cornbread turns golden brown on top and a toothpick inserted in the center comes out clean.
Tips and Variations:
- This cornbread bakes a little darker than other cornbread recipes. That’s due to the added spices, so be sure to test for doneness with toothpick.
- Make sure the leavening agents aren’t expired; otherwise, your cornbread won’t rise and be airy.
- Swap the mild green chiles with a spicy variety or with jalapeños for an extra kick of heat.
- Use a different cheese such as pepper jack, Monterey Jack, or mozzarella for a different flavor profile.
How to Store Masa Harina Cornbread:
Refrigerator: Store leftover cornbread in the refrigerator for 4 to 5 days.
Freezer: Leftover cornbread freezes well. Wrap individual pieces tightly in plastic wrap followed by aluminum foil. Place the wrapped cornbread in a freezer-safe container or plastic bag and the cornbread stays fresh for about 2 months.
Thawing and Reheating: Thaw frozen cornbread in the fridge or at room temperature. Reheat in the microwave for 10 to 15 seconds before serving.
What to Serve with Masa Harina Cornbread:
This cornbread is great as a side dish or to have a piece as a snack by itself. Here are some of our favorite pairings.
Other Great Side Dish Recipes You May Love:
Ingredients
- ½ cup unsalted butter
- 1 ½ cups masa harina
- ¾ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 1 large egg
- 1 ½ cups buttermilk
- ½ cup milk
- 1 cup sharp cheddar cheese, shredded off the block
- 4 ounces diced green chiles, well drained
Instructions
- Preheat the oven to 425°F, and place the butter in a 9×9-inch baking dish.½ cup unsalted butter
- Place the pan in the oven just long enough to melt the butter.
- In a large bowl, combine the masa harina, flour, baking powder, baking soda, salt, and seasonings.1 ½ cups masa harina¾ cup all purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon garlic powder1 teaspoon chili powder½ teaspoon onion powder½ teaspoon cumin
- Add the egg, buttermilk, and milk, and stir in the melted butter.1 large egg1 ½ cups buttermilk½ cup milk
- Fold in the shredded cheese and green chiles then transfer the batter to the prepared pan.1 cup sharp cheddar cheese4 ounces diced green chiles
- Bake for 20 to 30 minutes until the cornbread turns golden brown on top and a toothpick inserted in the center comes out clean.
- Cool for 5 to 10 minutes before serving. Scroll up and see the post for tips, FAQs, and storage recommendations.
Made this as muffins, it turned out great!
I omitted the milk and used more buttermilk, and I subbed canola oil instead of butter.
We loved how they turned out, but I would definitely use butter when I make them again!
Thank you Hannah! I like the idea of substituting more buttermilk in place of the milk. We hope you enjoy using butter next time. Thank you again for commenting and rating the recipe card. Have a lovely day š