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Do you think I can substitute masa harina for cornmeal in a bar cookie recipe?
- Thread starter deb-in-mi
- Start date
apparently so
I ran out of cornmeal the other day and was requested to make cornbread to go with the black beans, so I subbed white masa. Wow. Highly worthwhile. We had skillet cornbread that tasted like freshly made corn tortillas -- slightly sweet, complex, and deeply "corny", and I didn't have to knead or roll anything (which is why the masa was in the cupboard -- I don't have time to roll or press tortillas). The batter took more liquid than regular cornmeal, but was otherwise put together the same way. I don't think I'll be using plain cornmeal for bread anymore.
My husband said the bread would make a great shortcake base, or you could split it, butter it, and melt some mild cheese on it for something like idiot arepas.
I ran out of cornmeal the other day and was requested to make cornbread to go with the black beans, so I subbed white masa. Wow. Highly worthwhile. We had skillet cornbread that tasted like freshly made corn tortillas -- slightly sweet, complex, and deeply "corny", and I didn't have to knead or roll anything (which is why the masa was in the cupboard -- I don't have time to roll or press tortillas). The batter took more liquid than regular cornmeal, but was otherwise put together the same way. I don't think I'll be using plain cornmeal for bread anymore.
My husband said the bread would make a great shortcake base, or you could split it, butter it, and melt some mild cheese on it for something like idiot arepas.
To me, masa harina has a different flavor than cornmeal, so I would say it depends on
the cookie recipe and the profile you're going for. Also, texturally, masa harina is finer than cornmeal (think finely ground, like corn flour) so depending on how much cornmeal is called for there could be a textural difference in the outcome. Masa harina is a corn flour, and most of the masa harinas I've used contain lime, so I would consider if your cookie would take to those textures and flavors.
the cookie recipe and the profile you're going for. Also, texturally, masa harina is finer than cornmeal (think finely ground, like corn flour) so depending on how much cornmeal is called for there could be a textural difference in the outcome. Masa harina is a corn flour, and most of the masa harinas I've used contain lime, so I would consider if your cookie would take to those textures and flavors.