🌽 Masa Harina Cornbread
If you want cornbread that’s easy to digest, low-fat, pro-metabolic, and made entirely from masa harina, this is it. No wheat flour, no seed oils, and no heavy fats weighing you down. Masa hydrates beautifully and gives you that classic cornbread flavor with a tender, moist crumb. Using 2 tablespoons of butter adds classic richness and better browning, but the recipe still works beautifully without it. Even with the butter included, this stays firmly in the low-fat category and pairs perfectly with pro-metabolic meals.
Ingredients
1 ½ cups masa harina
1 cup warm skim milk
½ cup orange juice
¼–⅓ cup sugar or maple syrup
2 tablespoons butter, melted
1 egg white
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla (optional)
Instructions
Preheat oven to 375°F. Line an 8×8 baking pan with parchment.
In a bowl, whisk together the masa harina, baking powder, baking soda, and salt.
In a separate bowl, combine the skim milk, orange juice, sugar/maple syrup, melted butter (if using), egg white, and vanilla.
Pour the wet mixture into the dry mixture and stir until smooth. The batter should be thick but pourable; add a splash of milk if needed.
Spread evenly into the prepared pan.
Bake for 20–23 minutes, until the edges are lightly golden and the top springs back to the touch.
Cool for 10 minutes before slicing.
Notes & Tips
With butter: The crumb is richer, sweeter, and more classic.
Without butter: Still tender and moist thanks to the OJ and milk.
Orange juice improves softness and enhances corn flavor.
Keep fat low by serving with honey, maple syrup, or fruit instead of heavy spreads.
Nutrition (per slice, 8 slices)
With 2 tablespoons butter:
Carbs: ~28–30g
Protein: ~3–4g
Fat: ~2.5–3g
Without butter:
Fat: ~0.5–1g
