Gluten-Free Masa Harina Cornbread

This gluten free masa harina cornbread makes a great side for soups and chili. Top with some butter and honey for an extra treat!

A slice of masa harina cornbread on a white plate.

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!

An overhead view of a casserole dish with masa harina cornbread in it.

Gluten Free Masa Harina Cornbread

This gluten free masa harina cornbread makes a great side for soups and chili. Top with some butter and honey for an extra treat!
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 12 servings
Calories: 155kcal
Author: Megan


  • 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.


Calories: 155kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 251mg | Potassium: 226mg | Fiber: 1g | Sugar: 6g | Vitamin A: 230IU | Calcium: 108mg | Iron: 1.4mg
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Inspired by La Cocina de Leslie

about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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  1. This looks really good. Do I need to use the sugar and the honey?

    1. I’m not sure how omitting the sugar and honey would do with the ratios of the rest of the recipe but I think you can certainly reduce the sugar by at least half without changing anything else. I now have it on my list to play with this recipe to omit all of the sugar and honey in it and will report back when I do!

  2. 5 stars
    This was so good! Changed byusing only 2 eggs, almond milk, almond flour (instead of rice) & stevia added as a dry ingredient.
    My.batter was dry, so added xtra milk to achieve needed consistancy. Added 10 minutes to baking time; bread was deliciously moist. More like cake. OK, because had big bag of Masa to get used up & a great “stoup” to go with bread. Will make again, but add less moisture & some grit, like almond meal or ground flax. Could be good with add-ins if desired; whole corn, bacon bits, jalapeño or chilies. Good recipe!

    1. Thanks Debra! Love the modifications you made!

    2. Thanks Megan! Follow-up:
      1) From last recipe modifications I also replaced the butter with coconut oil.
      2) This was more bread like the next day & also made GREAT crutons for a spicy ground turkey “taco free” salad. They provided the corn flavor & crunch.
      3) Today I made 1/2 recipe
      Adding flax, using equal parts mass & almond flour. Ran out of coconut oil, so used light oo. Same baking dish so a much flatter bread. Excellent!! Once it cooled well, sliced between top & bottom crust & used for sandwiches! Nice, easy, GF choice. Enjoy!

    3. Awesome! Thank you so much for sharing your variation Debra! I can’t wait to try them.

    4. It’s been fun to chat & share. Would love to hear about your adventures. Enjoy your Independence Day celebration!

  3. Can I use regular flour instead of brown rice? I know it defeats the purpose but I want to use what I have.

    1. Hi Angelina, I haven’t tested it since I have celiac disease but I think it should work just fine with regular flour!