Masa Harina Coconut Flour Cornbread
Coconut flour cornbread you say? How can this be cornbread with coconut flour, wouldn’t that just make it bread with masa harina? Actually, little to my surprise MOST cornbread recipes add a decent amount of flour to them. Since, most flours don’t meet to my standards of healthy food, I decided to put my crazy coconut hat on and create a new cornbread.
Now the trick was to not add too much coconut flour as to dry the cornbread out, either that or you end up drowning in raw milk (which isn’t necessarily a bad thing if you are drinking coffee).
This particular masa harina cornbread is gluten free and only the best quality ingredients should be used to ensure optimal taste and consistency. Do your best!
Cornbread Masa Harina Muffin Recipe
Makes 12 Muffins
- 1 ½ cup masa harina
- 1/3 cup coconut flour
- 1 tbsp. potato starch
- 1 ¼ sea salt
- 2 tbsp. Turbinado/Brown Sugar
- 3 eggs, whole, cage-free, soy-free
- 1 ½ milk, grass-fed, raw
- 3 tbsp. butter, softened, diced, raw
- 1 tbsp. honey, raw
1.) Heat oven to 425°. Cut 12 small dices of butter about the size of a pencil eraser and place one in each muffin compartment. Melt in oven for 2 minutes, remove tin and set aside.
2.) Mix dry ingredients (Masa harina, coconut flour, potato starch, sea salt, brown sugar). Whisk with a whisk/fork until all mixed together.
3.) Cut the rest of the butter into small chunks and add to dry mix, mix together with fork until evenly spread.
4.) Add in eggs, milk, and honey to dry/butter mix and mix together with hand mixer/fork until batter forms and evenly mixed in. I found using a hand mixer was best to spread the butter chunks more evenly.
5.) Distribute batter evenly in muffin compartments over melted butter (the melted butter will give you a crispy bottom, like you see in the picture).
6.) Bake for 20-22 minutes until crispy bottom!