Masa harina is a great flour to use for those of us who have trouble digesting corn. It’s simply non-GMO corn soaked in cal (food grade pickled lime) to increase it’s alkalinity and make nutrients like niacin more bioavailable. This process was derived from an ancient indigenous American practice.
Here’s my recipe for some yummy plant based cornbread.
2 cups masa harina flour
2 tsps baking powder
1 tsp baking soda
1 tsp pink or grey salt
2 tablespoons extra virgin coconut oil
1 flaxseed egg (1 tablespoon flaxseeds in hot water for 15 minutes)
1/4 cup raw honey (or sweetener of your choice) adjust amount according to your taste
2 cups hemp milk (or other dairy free milk of your choice I love hemp seed milk sweetened with date syrup)
Preheat the oven to 350.
Mix dry ingredients in one bowl and wet ingredients in another.
Combine the wet and dry ingredients to form a batter.
Grease a glass 13×9 dish with coconut oil.
Add the batter to the glass dish.
Cook for 30 minutes or so (depends upon your oven and altitude)
Serve with a pot of greens or cabbage.