Gluten-free Cornbread Dairy-free (Masa Harina)

This gluten-free, dairy-free cornbread made with Masa Harina has a delicious flavor. All you need are two ingredients for dairy-free buttermilk. This cornbread is savory with a hint of sweetness. This cornbread pairs perfectly with my Beef and Summer Squash Skillet, or with Classic Chili, stew, or soup.

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Why are we using Masa Harina? Masa Harina goes through a process that makes it more digestible, breaking down the outer cell wall. This process is called nixtamalization, where the corn is soaked and cooked in an alkaline solution (typically lime), then dried and ground. This process also releases vitamin B3 (niacin) and makes it available to the body. Additionally, it makes other minerals like calcium and iron more accessible for absorption by the body.

This traditional process of Nixtamalization has been around for hundreds of years and is still used in traditional cooking in Mexico, Central America, and indigenous populations.

This process makes corn healthier, and for my family, it does not aggravate our digestion or allergies.

We also love to use Organic Masa Harina to make homemade corn tortillas; the flavor is delicious!

Ingredients and Tools for Gluten-free Masa Harina Cornbread

• Masa Harina white corn or yellow
• Eggs
• Blanched Almond Flour or Gluten-free flour mix
• Oil (melted coconut oil, avocado oil, or melted ghee)
• Dairy-free “milk” (I use unsweetened full-fat coconut milk)
• Baking powder (easy grain-free recipe here)
• Apple Cider Vinegar (or any vinegar)
• Sea salt
• Sugar

Tools

• Pie pan or Cast Iron Pan
• Mixing bowl
• Measuring Cups and Measuring Spoons
• Whisk

Printable Gluten-free Cornbread Recipe

Cornbread made with Masa Harina (dairy-free)

5 from 1 vote

This gluten-free, dairy-free cornbread made with Masa Harina has a delicious flavor and is easier on the digestive system. Masa Harina has a delicious flavor, and it's easier on the digestive tract.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings: 8

Course: Side Dish

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 cup Masa Harina I use organic
• 1 cup Gluten-free flour mix I used this one or Sub Blanched Almond Flour
• 1 Egg
• 2 tbsp Oil melted coconut oil, avocado oil, or melted ghee
• 2 tsp Baking powder
• 1/8 tsp Sea salt
• 2 tbsp Sugar or Honey

Dairy-Free "Buttermilk"

• 1 cup Dairy-free “milk” I use unsweetened full-fat coconut milk
• 1 tsp Apple Cider Vinegar or any vinegar

Equipment

• Cast Iron Skillet or Pie Pan or 8×8 square pan
• Mixing bowl and whisk
• Measuring Cups and Spoons

Method

 

Dairy-Free "buttermilk"

1. Add 1 tsp vinegar to 1 cup of milk and set aside.

For the Cornbread

1. Mix masa harina, almond flour or gluten-free flour, sea salt, sugar, and baking powder and mix until combined.
2. Next, add egg, oil, and mix in the buttermilk mixture. Mix until just combined.
3. If using a cast-iron pan, add 1 tablespoon of oil to the pan and place in the preheated oven until it melts. Next, add the cornbread batter, smooth the top, and bake at 400 degrees for 25-28 minutes.
4. Alternative: Use a greased pie pan, or an 8×8 pan lined with parchment, add the cornbread batter and bake at 400 degrees for 25-28 minutes.