Masa harina substitution
I'm going to try making the corn pudding from Chevy's using the recipe linked below. The recipe calls for 1/4 cup of masa harina, but the smallest bag at the store is 1 lb. and I really didn't want to buy it. Can I substitute all-purpose flour or should I add more corn meal? Has anyone tried making this recipe before and have any tips?
Masa is a different creature from flour or cornmeal and I don't think either would subsitute well (although a roux might do). The masa will act as a thickener without being gluey. Personally, I'd just get the lb. and use the rest to make tortillas to serve on the side.
David "Zeb" Cook
re: David "Zeb" Cook
Thanks for your reply, but I already tried making this last night and substituted all-purpose flour for the masa harina with no problems. I also used butter instead of the margarine. The result was almost identical to the little scoop of corn pudding you get from Chevy's. The recipe calls for steaming the tomalito for 50 minutes but I found that after an hour, it was still too mushy and uncooked so I popped it into the oven with my enchiladas. It came out slightly brown around the edges but still good. I might try baking instead of steaming next time.