Masa Cornbread

Masa is an incredibly versatile ingredient that plays a starring role in various delicious recipes, like tamales, tortillas, and pupusas. Its unique flavor also shines in baked goods like this delightful masa cornbread. This particular recipe incorporates buttermilk to ensure a light and tender texture. This incredible quick bread will stand out on any spread and offers the flexibility to customize with a bunch of add-ins for an even more impressive result.

Masa Cornbread Ingredients

Sheri Silver for Taste of Home

• Masa: In Spanish, masa translates to “dough.” This type of flour is made from freshly ground nixtamalized corn or hominy. We replace cornmeal in this recipe with masa because it gives the cornbread a more pronounced earthy flavor.
• Leavening agents: We mix all-purpose flour, baking powder, and buttermilk into the batter to help the masa cornbread rise and become fluffy.
• Seasonings: We sprinkle sugar and salt into the batter to enhance the flavor of this masa cornbread.
• Eggs: The eggs help build the structure of this masa cornbread so that it doesn’t turn out flat like a pancake.
• Butter: In this recipe, we melt the butter and pour it into the batter to infuse rich flavors into this masa cornbread.

Directions

Step 1: Make the batter

Sheri Silver for Taste of Home

Preheat the oven to 375°F. In a small bowl, whisk the masa, flour, sugar, baking powder, and salt. In a separate large bowl, mix the buttermilk, melted butter, and eggs until combined. Then, add the cornmeal mixture and stir everything together.

Step 2: Bake the cornbread

Sheri Silver for Taste of Home

Transfer the cornbread batter to a greased 9-inch square cake pan and bake for 25 to 30 minutes or until the cornbread is just set. It is done when a toothpick inserted into the center comes out clean. Let it cool slightly, slice, and serve.

Sheri Silver for Taste of Home

Masa Cornbread Variations

• Add jalapenos and cheddar: Fold hot peppers and cheese into the batter of this cornbread to add spicy and savory flavors. (Here’s a quick recipe for making homemade jalapeno cheddar cornbread.)
• Fold in corn kernels: Add fresh corn kernels to this recipe to infuse varying textures in this otherwise fluffy cornbread.
• Top with honey butter: Once the masa cornbread has finished baking, top it with honey butter to add sweet and rich flavors.

How to Store Masa Cornbread

If you have some leftover pieces of masa cornbread, pack it in an airtight container and keep it at room temperature for three to seven days.

Can you make this masa harina cornbread ahead of time?

This masa cornbread is the simplest side to make ahead of time. Follow the recipe and store it in an airtight container at room temperature for three to seven days. Warm it up in the oven or your air fryer and then serve.

Can you freeze this cornbread?

If you have leftover slices of masa cornbread, store them in the freezer so they don’t go to waste. Put them in an airtight container or a freezer-friendly bag. They will last for up to two to three months in the freezer.

How long does cornbread with masa harina last?

You can store this masa cornbread in an airtight container on your counter for three to seven days or freeze it for up to two to three months.

Masa Cornbread Tips

Sheri Silver for Taste of Home

Can I use a different sweetener for this masa cornbread?

When making your masa cornbread you can mix in agave, honey or maple syrup instead of sugar. The flavor may vary slightly, but it will still be delicious.

Can I make a vegan version of this cornbread?

If you lean toward plant-based sides, you can make a few simple changes to this recipe. First, try using vegan butter. Then, substitute 1/4 cup of applesauce for each egg. Lastly, make a homemade vegan version of buttermilk by mixing a cup of your favorite non-dairy milk, such as almond, coconut or oat with a tablespoon of lemon juice or apple cider vinegar. Then follow the recipe and keep in mind that the final texture may differ from the original.

How do I know when the cornbread is finished baking?

First, monitor the masa cornbread. If it begins to rise and turn a slight golden brown, you can take it out of the oven. You can also try sticking a toothpick into it—t’s finished baking if it comes out clean without any batter sticking to it.