Masa Double Cornbread

April McIver


Masa - the base of corn tortillas - is basically cornmeal that has been processed in a way that makes the vitamin content more usable. I use the brand Maseca, which my grocery store stocks next to the flour in a similar size bag for about the same price. Using masa in cornbread gives it a softer texture and a bit of tortilla flavor for an interesting twist.

★★★★★ 2 votes
20 Min
25 Min


1 c
all purpose flour
1 c
instant masa (such as maseca)
2-4 Tbsp
1 Tbsp
baking powder
1/2 tsp
2 large
1 c
1/4 c
vegetable oil
1 can(s)
whole kernel corn, drained
1 Tbsp

How to Make Masa Double Cornbread


  • 1Preheat the oven to 425. If you’re planning to bake your cornbread in a cast iron pan, put the pat of butter in the pan and put it into the oven to heat up. If you’re using a regular baking pan, grease the bottom and 1/2 inch up the sides.
  • 2Combine flour, masa, sugar, baking powder and salt in a medium bowl.
  • 3In a small bowl, combine eggs, milk and oil.
  • 4Add liquid ingredients to dry ingredients all at once, stirring as little as possible to combine well.
  • 5Gently fold in corn.
  • 6Pour into prepared pan, smooth top of batter and bake 25 minutes for a square pan, a bit longer for cast iron, until a toothpick inserted near the center comes out clean.

Printable Recipe Card

About Masa Double Cornbread

Course/Dish: Other Breads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #cornbread, #masa