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Chili and Cornbread


So earlier this week I posted a delicious End of The Summer Veggie Stew/Chili recipe!  If you haven’t had a chance to see this recipe you can view it here.  

This chili is so delicious and if you are anything like me, I just love some corn bread with my chili!  Check out the photo below, the chili and cornbread make for a perfect fall meal!  

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A Healthier Organic Cornbread Recipe 


This recipe became quite the challenge because i didn’t want to use corn meal in the recipe. I was looking to create a healthier organic corn bread recipe to the traditional corn bread but I still wanted it to taste great!  

I achieved a healthier corn bread by switching out corn meal with a flour called Masa Harina.  Masa Harina is often used to make fresh tortillas (yep you guessed it, working on that recipe too! :) )

What Is Masa Harina?


Masa Harina is made from freshly prepared hominy.  To make hominy, field corn is dried and cooked and soaked in lime water and wood ash.  

Lime and ash then break down the hemicellulose which is the glue like component in corn.  This loosens the hulls from the kernel and softens the corn.  

In addition, the lime reacts with a corn so that the nutrient niacin can be broken down and easily digested in the digestive track.  Simply put, Masa Harina has been prepared in a “traditional” way allowing it to be a much more digestible option.

Do You Have Troubles Digesting Grains?


Do you have troubles digesting grains?  Try preparing the grains in a “traditional” way and see if it makes a difference for you.  By “traditional”, I mean sprouting, soaking or fermenting.  (click here for further reading)

I can tell you from my experience that I have a terrible time with grains spiking my blood sugar.  I often become very irritable and edgy after consuming grains (a sing that my blood sugar is out of balance).  

I did not want to go on a grain free diet so I set out to find out how I could eat grains.  When you soak, sprout or ferment grains you are breaking down anti nutrients and allowing the grain to become more digestible.  Grains prepared properly oftentimes digest like a vegetable.  

 Traditionally Prepared Grain Recipes


Here are a few recipes that I have posted that included “traditional” methods of preparations. 

I have a lot more in my recipe collection, these are just a few of my favorites.  Feel free to browse around in our Recipe Gallery for more great recipes! 


A Healthier Organic Corn Bread Recipe
Prep time
Cook time
Total time
Serves: 9 pieces
  1. Preheat oven to 425 F.
  2. Mix together dry ingredients.
  3. Cut 2 tbsp of the grass fed butter into the flour mixture.
  4. In a separate bowl, combine honey(slightly melted), eggs, sucanat and milk and stir well.
  5. Combine the dry and wet ingredients and mix just until moist. Allow to sit for 5 minutes.
  6. Place 2 tbsp of butter into a 8x8 square pan and place in oven until melted.
  7. Pour batter into pan and bake for 20 minutes or until edges are slightly brown.
  8. Remove cornbread from pan to cool so that the crust is still crisp.
This recipe was inspired & adapted from a recipe featured on
Nutrition Information
Serving size: 1 piece


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Join the Conversation

19 thoughts on “A Healthier Organic Cornbread Recipe Made With Masa Harina & Why Masa Harina Is A Better Choice!”

  1. ericgpete says:

      Where would you purchase an organic Masa Harina flour? I guess they would carry that at Whole foods. I was just curious as to where you get yours.

    1. hallecottis says:

       @ericgpete Good question….i will update a post with a link.  I got mine at a local place here in Wisconsin, let me see if I can find you a source on amazon.

      1. hallecottis says:

         @ericgpete here is a link Eric

  2. Sue Kershnar says:

    My husband loves cornbread… will have to try this !!!

  3. Kimberly Lovoy says:

    I was wondering what a better meal to use to make cornbread Thanks it’s that time of season of soup and chili.

  4. pythonesk99 says:

    I’ve never seen organic masa harina, but I’d sure like to.

    1. hallecottis says:

       @pythonesk99 here it is :)

  5. Flour Me With Love says:

    I can’t wait to try this!  I love cornbread, but don’t make it often…now I can!  Thanks for sharing :)

  6. Your Organic Corn Bread looks delicious and will be perfect with your awesome End Of Summer Stew, this is a great meal. Enjoy your week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. DianeBalch says:

    I didn’t know about masa flour… really interesting how it is easier to digest. Thanks for sharing this super healthy corn bread on foodie friday.

  8. CindyDentGordon says:

    That is very  neat, I have never heard of that!  I love learning about and trying new things!  I have this on my find list!  I”ll check out WF to see if I can find it :)   Thanks for linking up at our Gluten Free Fridays party last week!    I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)  I hope that you’ll join us this week to share more yummies!  Also, be sure to stop back by to see who the winner of the Planet Rice will be!  The winner will be announced at GFF #9 Cindy from

  9. NataliaBC says:

    I was doing some research on nixtamalization recently and so was excited to see this recipe!  Printed (with credit) and saved for my earliest cornbread opportunity.  Thanks so much!

  10. arroyovanessa says:

    I don’t have spelt flour, can I just add an extra 1/2 cup of corn flour instead?

    1. hallecottis says:

      arroyovanessa sure can!  You can also add another flour if you would like of your choice.

  11. Sharon Baker Burress says:

    I feel good that I have just heard of it!

  12. Emilie says:

    Do you think coconut oil or olive oil could sub in for the butter?

  13. Judith says:

    Thanks for the recipe! I have known about Masa Harina for years. I have issues with gmo wheat. It makes all my joints hurt. So, I looked for alternatives and remembered masa harina! This may not be the correct place for this suggestion, but I will tell you this. I wanted to make a peach cobbler and decided to try the masa instead of the traditional biscuit dough recipe used. It tasted wonderful! The sweetness of the masa complimented the peaches to perfection!

  14. kristian says:

    Will this recipe work in a cast iron skillet?

    1. Halle Cottis says:

      Sure would!

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