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Masa Harina
GrainsDried nixtamalized corn flour used to make tortillas, tamales, pupusas, and arepas. Has a distinct earthy, corn flavor from the nixtamalization process.
2 substitutes
Substitutes
Cornmeal, Degermed, Enriched, White
1:1
Regular cornmeal lacks the nixtamalization treatment, so flavor and texture will differ. Works for some applications but tortillas won't hold together as well. Best in a pinch.
✅Best for: corn cakes, porridge, breading
⚠️Not for: authentic tortillas, tamales
Corn Flour, Whole-Grain, Yellow
1:1
Fine-ground corn flour is closer in texture to masa harina. Not nixtamalized, so the flavor differs, but works better than cornmeal for thin flatbreads.
✅Best for: flatbreads, pancakes, coatings
⚠️Not for: authentic Mexican dishes requiring nixtamal flavor