Choose A Mix Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease an 8-inch square baking pan or line it with parchment.

In a large mixing bowl, whisk together the masa harina (or fine cornmeal), all-purpose flour, baking powder, kosher salt, and sugar until uniform. This is the dry base for either Mild or Spicy mix.

In a separate bowl, whisk the melted butter, milk (or buttermilk), and the egg until smooth and combined. If using buttermilk, whisk in gently to avoid overworking.

Pour the wet ingredients into the dry base. Stir gently with a spatula or wooden spoon just until combined — the batter should be thick but pourable. If it seems too dry, add up to 2 tablespoons additional milk; if too wet, sprinkle 1 tablespoon flour or masa and fold in.

If you want the Mild version, add the mild spice blend: crushed oregano, smoked paprika, garlic powder, and onion powder. Fold them into the batter until evenly distributed.

If using optional add-ins (cilantro, cheese, jalapeño), fold them in now, distributing evenly but taking care not to overmix.

Transfer batter to the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 18–24 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter).

Remove from oven and let cool in the pan on a wire rack for 10 minutes, then slice into 9 squares. Serve warm.

If you want the Spicy version, add the spicy blend: chipotle powder (or cayenne), ground cumin, smoked paprika, and crushed red pepper flakes. Fold into the batter until evenly mixed.

Taste a small spoonful of the raw batter (optional) to check heat level: increase or decrease chipotle/cayenne accordingly before baking.

Stir in any optional add-ins (cheese, cilantro, jalapeño) if using. Fold gently and transfer the batter to the prepared pan, smoothing the top.

Bake at 375°F (190°C) for 18–24 minutes, until the top is set and a toothpick comes out with a few moist crumbs. For a crispier edge, bake 2–4 minutes longer.

Cool in the pan on a wire rack for 10 minutes, then cut into 9 squares. Serve warm.