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Remember that chicken quinoa chili I made a few weeks back? Well I didn’t just serve that up all by itself. Oh no! There was also some cornbread. I’m a firm believer that all chilis and soups should have some kind of bread component to soak up all of that brothy goodness. And this chicken quinoa chili was no exception. I had bought masa harina to make this amazing chili from the Pioneer Woman. The masa harina was used to thicken up the chili and it was seriously amazing. But it also left me with a huge bag of this masa harina. This seemed like the perfect opportunity to make a dent in that bag. Now that I’ve said masa harina about 50 times, you’re probably wondering what it is. Masa harina is ground corn that has been cooked in a lime solution, dried and ground into this flour. It is the traditional flour that is used to make tortillas, tamales, and other Mexican dishes. It provides this great corn flavor even more so than regular cornmeal. This cornbread is a great alternative for bread for those of us with celiac disease. It is delicious served warm with some butter and honey or with chili. I also used it in my cornbread stuffing recipe that I’ll be sharing with you all this week. I would love to try this cornbread in my cast iron skillet with some jalapeño and cheddar – I think it would be to die for! Let me know how you eat your cornbread in the comments section!
Gluten Free Masa Harina Cornbread
- 1 1/2 cup masa harina flour gluten free
- 1/2 cup brown rice flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 3 tsp baking powder
- 2 eggs
- 1/2 tsp pure vanilla extract
- 2 tbsp honey
- 1 1/4 cup milk
- 4 tbsp butter melted
- Preheat oven to 425F.
- In a large bowl, mix together masa haring flour, brown rice flour, granulated sugar, salt and baking powder.
- In a medium bowl, whisk together eggs, vanilla extract, honey, milk and butter.
- Pour the wet ingredients into the dry ingredients and mix until the wet ingredients are fully absorbed into the dry ingredients.
- Pour into a greased 8x8 baking dish.
- Bake at 425F for 15 minutes or until the edges are lightly browned.
Inspired by La Cocina de Leslie