I found a recipe for cornbread using masa harina on Cowen Park Kitchen. I liked it, but the lime flavor was a little strong for me (maybe just the brand of masa I used?). So, I tweaked it a tiny bit, and came up with a nice, moist cornbread, still gluten free.
- 3/4 cup masa harina
- 3/4 cup yellow cornmeal
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 7 tbsp. buttermilk powder
- egg substitute equivalent to 2 eggs (I use this)
- 1 3/4 cups of water
- 3 tbsp sunflower oil
- 1 tbsp salted butter
Place the cast iron skillet in the oven and preheat oven to 425 degrees F.
Sift the dry ingredients (masa through buttermilk powder) into a bowl. Using a fork, mix the sunflower oil into the dry ingredients. Next, mix the egg substitute with water according to package directions for the equivalent of 2 eggs then add it to the dry mix. Finally, add the 1 3/4 cups of water and mix all together with a whisk. The batter will seem fairly thin.
Remove the skillet from the oven and rub the butter over the bottom and sides. Pour the mixture into the skillet and bake 20-25 minutes.
This tasted great with some beans and ham and baked apples. It would also be quite yummy at breakfast drizzled with butter and honey.