Holy Masa Cornbread!

And quarantine baking continues!

The other day, I had a random craving for cornbread…Definitely not a craving I’ve ever had before! BUT I realized I had masa harina and was thinking about all the things I could make with it. Traditionally, you’d make cornbread with cornmeal. The difference between the two is the fact that masa harina has been dried and treated creating a more intense flavor amongst other things! I like to keep masa harina around mainly because of my love for mexican food. Sopes, tamales, empanadas, homemade tortillas…..MASA! However, in typical kelsey fashion, I decided to do a little experiment and use the masa harina, gluten free flour, and oat milk……and the result was DELISH!

so here ya go, enjoy friends!!


Masa Harina GF Cornbread

  • 1 1/4 cup masa harina
  • 1/4-1/2 cup gluten free flour
  • 2 Tablespoons honey or maple syrup
  • 5 Tablespoons coconut oil/vegan butter/ OR regular butter (melted)
  • 2 eggs
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 2 Tablespoons “Everything But the Elote” Seasoning (Trader Joe’s)
  • 1 1/4 cup oat milk
  • OPTIONAL: garnish with scallions and more elote seasoning!



  1. Preheat oven to 425.
  2. In a mixing bowl, combine dry ingredients and mix together.
  3. In a separate bowl, mix together wet ingredients.
  4. Add your wet ingredients to the dry ingredients and mix together.
  5. Spray a cast iron or baking dish with cooking oil and add in the mixture.
  6. Using a spatula, spread out the cornbread mixture until evenly spread.
  7. Bake in the oven for nearly 30 minutes, or until lightly browned.
  8. Top with scallions and more elote seasoning!







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