When cooking cornbread, many people search for alternatives to cornmeal. There could be a lot of choices, and some people might even consider Masa.
Masa is mainly an essential ingredient for tortilla bread, though. So, can you make cornbread with Masa?
The answer is yes. Masa can make a good substitute for cornmeal. Additionally, it has health benefits that can influence consumers to choose it over other options.
In this article, we’ll look more in-depth at how you can use Masa with cornbread. Let’s dive right in.
You can definitely use Masa Harina to make cornbread if you’re looking for a substitute.
The use of Masa doesn’t require any significant changes to your recipe. You can make your preferred cornbread recipe by replacing all of the cornmeal with Masa.
Alternatively, you may make a delicious cornbread using both Masa Harina and cornmeal.
If you’d like to make cornbread using Masa, you can follow these steps:
- Start by preheating your baking dish in an oven at 425 Fahrenheit.
- Melt butter on the stovetop.
- Grease a 9-inch round or 8-inch square cake pan with butter and add flour.
- In a bowl, mix the Masa Harina, flour, baking powder, salt, and sugar together.
- Combine milk, eggs, and melted butter in another dish.
- Stir the contents of both bowls together until they’re mixed.
- After pouring the batter into the pan, allow 35 minutes to pass in the oven. You can stick a toothpick in the middle to check if it’s done. If the toothpick is clean, the cornbread is ready. If it’s sticky, it might need a few more minutes.
- After taking the cornbread out of the oven, let it cool in the pan for 20 minutes.
Masa is the primary component of homemade corn tortillas, tamales, and other dishes. You can also use it to make cornbread and a number of other foods. So, what is it?
Masa Harina is a type of flour that’s produced by processing corn with an alkaline solution. People usually make it by alkalinizing corn with either mineral lime or cooking ash.
The maize receives a pleasant flavor when you soak it in mineral lime. Additionally, the grain structure breaks down to form a dough, so it can be used for many baked goods.
The product is a long-established method that Native Americans brought to light. The method had a different name back then, called nixtamalization.
For this process, people coat the maize with lime and then cook, dry, and pulverize it to create the dough. This process has various benefits.
Some of these benefits include enlarging the maize to three times its normal size. Additionally, it makes grinding easier.
Depending on what you’ll be making, there are many kinds of Masa Harina that you can use. Although Masa is usually white, yellow and blue options are also available.
The most popular type of Masa Harina is white, which is made from dried white corn. It’s typically used for tortillas.
Additionally, there is yellow Masa Harina, which is simply yellow dried maize.
In comparison to white and yellow Masa Harina, blue Masa has a stronger flavor. It’s also gluten-free, which can appeal to some people.
Despite having a similar appearance and usage, cornmeal and Masa are distinct substances.
Masa Harina is much smoother than cornmeal. Also, it has a different flavor as a result of the processing techniques used to create it. Some may say that it resembles wheat flour in its density and structure.
On the other hand, cornmeal is created by grinding yellow maize into a variety of textures, from smooth to rough. When used to make cornbread, it accounts for the crispy texture and the distinct corn taste.
Overall, using Masa rather than cornmeal may be preferable. Traditional cornbread gets a more prominent corn taste with Masa Harina and sugar. On top of that, the texture may be softer because Masa is ground finer than cornmeal.
Because Masa contains several nutrients and minerals, it can have a positive impact on your health. Here are three of those benefits:
Masa Harina is a great addition to your cornbread because it contains no gluten. Most people with digestive problems can’t eat gluten since it’s rough on the digestive system.
It will be helpful for those who have celiac disease to consume Masa instead of other products.
Individuals that struggle with this disease lack the enzymes required to break down gluten. As a result, consuming it leads to inflammation in the small intestines. In this case, Masa is the healthier choice.
Masa is a rich source of iron, which is essential for those suffering from anemia or iron deficiency.
Iron aids in the production of healthy red blood cells, which deliver oxygen throughout the body. If you want to boost your iron intake, you may start using Masa instead of cornmeal.
There is around 2.8 mg of iron in each cup of Masa. Men over the age of 18 typically require 8.7mg of iron each day, so Masa is a pretty good source.
Calcium becomes an increasingly essential mineral as humans age. The lack of calcium may cause bone fractures, and it may affect heartbeat rhythms.
The good news is that a cup of Masa contains about 136 mg of calcium. Even though it may not be as much as the average person needs each day, it’s still a sizable amount and wouldn’t hurt to try.
Masa is a versatile baking ingredient that may be used in many dishes. This begs the question: can you make cornbread with Masa? The answer is yes.
Don’t worry if you’re unsure of how to use Masa. It doesn’t require any special measurements; all you have to do is replace the cornmeal in the recipe with it. That way, you’ll have a soft and tender cornbread that tastes delicious.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.