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Masa Harina Cornbread – Properly Prepared Grains and Honey Sweetened

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This cornbread is made with properly prepared cornmeal and sprouted wheat so you can get the most nutrition out of your food. Unlike traditional cornbread, this masa marina cornbread is moist and dense with a hint of sweetness from real honey. #ealfood #masa #masaharina #chili #nourishingtraditions #wisetraditions

 

If you love cornbread just wait until you try this easily digestible, properly prepared version.

I’ve been messing around with this recipe for a few months and it’s finally ready to be released to the world. This is not your standard dry and crumbly cornbread. This cornbread is dense and moist and lightly sweetened. Perfect for breakfast or as a side for your favorite chili.

Masa harina is the star of this unique recipe. It is a traditional flour made from corn but treated in a way that helps make the nutrients more bioavailable. Masa harina is traditionally eaten in Mexico, Central and South America where it is used to prepare tortillas, tamales, sopes and more.

 

I delicious slice of moist dense cornbread made with properly prepared masa harina and sprouted wheat.

 

The Difference Between Cornmeal And Masa Harina

Cornmeal is just dried corn that has been ground. Masa harina is corn that has been dried and then soaked in lime water (from limestone, lye or ash) dried again and then ground. This process is called Nixtamalization. According to the study Nixtamalization, a Mesoamerican technology to process maize at small-scale with great potential for improving the nutritional quality of maize based foodsWacher Carmen, (2003) these extra steps are the traditional preparation of maize and help to make the nutrients in corn more available while reducing phytic acid and mycotoxins.

This is why I choose traditionally prepared masa harina cornmeal over conventional cornmeal, polenta or corn flour.

Other Recipes To Try That Use Masa Harina

Sourdough And Masa Harina Cornmeal Pizza Crust – Made With Fully Fermented Sourdough Starter And Traditionally Soaked Masa Harina

and

Homemade Sourdough Corn Tortillas – The Best Of Both Worlds

 

This cornbread is made with properly prepared cornmeal and sprouted wheat so you can get the most nutrition out of your food. Unlike traditional cornbread, this masa marina cornbread is moist and dense with a hint of sweetness from real honey. #ealfood #masa #masaharina #chili #nourishingtraditions #wisetraditions

 

Why To Use Sprouted Whole Wheat Flour

The sprouting process changes the wheat grain from a hard-to-digest, inflammatory food source into one with boosted nutrition. Sprouting wheat increases vitamins B and C along with increasing Carotene and neutralizing phytic acid that acts like an anti-nutrient. Let’s just say it’s a good thing!

 

A plate of soft, moist and dense masa harina cornbread just waiting to be slathered in butter and raw honey!

If you are craving a lightly sweetened cornbread made with real food ingredients then this is the recipe for you! This masa harina cornbread is made with properly prepared corn and sprouted wheat and sweetened with just a tad of honey for a perfectly balanced real food cornbread.

Masa Harina Cornbread

Yield: 16
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This delicious cornbread is made with traditionally prepared grains like masa harina and sprouted wheat and is sweetened with just a touch of honey. 

Instructions

  1. Preheat your oven to 350°.
  2. Butter a 9x13 baking dish.
  3. In a large bowl mix the dry ingredients well with a whisk.
  4. In a separate bowl blend the wet ingredients well. 
  5. Add the wet ingredients to the dry ingredients and mix them well.
  6. Pour the batter into your prepared baking dish and bake the cornbread for 50 minutes. The top should be lightly browned and a toothpick inserted in the center of the bread should pull out clean. 
  7. Cool the cornbread completely before serving.

 

A big bowl of properly prepared cinnamon maple pecan granola just waiting for fresh raw milk.
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Ife

Tuesday 24th of November 2020

Hi, do you think we could use sourdough for the rise instead of baking powder? How do you feel about the other chemicals in baking powder?

Butter For All

Saturday 28th of November 2020

Hi again!

Yes, I'm sure you could! You can add a little extra sprouted flour and about 100g of starter. You will have to wait for the batter to start to ferment before baking though, so it won't be as quick as the original recipe. I would probably mix it, and put it into a greased baking dish to rise, once I saw bubbles I would bake (4-6 hours?). I'd love to know if you try it! Please keep me posted!

Best to you!

Courtney

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