Cornbread made with Masa Harina (dairy-free)
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.
Servings: 8
Equipment
- Cast Iron Skillet or Pie Pan or 8x8 square pan
- Mixing bowl and whisk
- Measuring Cups and Spoons
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
Instructions
Dairy-Free "buttermilk"
- Add 1 tsp vinegar to 1 cup of milk and set aside.
For the Cornbread
- Mix masa harina, almond flour or gluten-free flour, sea salt, sugar, and baking powder and mix until combined.
- Next, add egg, oil, and mix in the buttermilk mixture. Mix until just combined.
- 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.
- Alternative: Use a greased pie pan, or an 8x8 pan lined with parchment, add the cornbread batter and bake at 400 degrees for 25-28 minutes.