Masa Harina: How Many Grams in a Cup?
Masa harina is nixtamalized corn flour with a density of 0.48 g/mL — lime-treated dried corn ground to a fine flour. Because nixtamalization changes the starch structure, masa harina absorbs water differently than regular corn flour. A 1/4 cup difference in masa harina can mean the difference between tamales that hold together and ones that fall apart. Gram measurement is essential.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| Cups | g |
|---|---|
| 0.3 | 28 |
| 0.5 | 57 |
| 0.8 | 85 |
| 1.0 | 114 |
| 1.5 | 170 |
| 2.0 | 227 |
| 2.5 | 284 |
| 3.0 | 341 |
| 3.5 | 397 |
| 4.0 | 454 |
| 4.5 | 511 |
Essential for tortillas, tamales, pupusas, arepas, and pozole. Cannot be substituted with regular cornmeal or cornstarch.
Masa harina is gluten-free. The most common brand is Maseca; 1 cup weighs 114g by manufacturer spec.
FAQ
- Can I use regular cornmeal instead of masa harina?
- No. Regular cornmeal is not nixtamalized and lacks the specific starch structure that makes tortillas pliable. Masa harina is the only substitute for masa harina.
- Is masa harina the same as corn flour?
- No. Corn flour is raw, finely ground corn. Masa harina is made from corn that has been nixtamalized — treated with an alkaline solution — which fundamentally changes its protein and starch structure.