Masa Harina: Grams to Cups Conversion
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
| g | Cups |
|---|---|
| 50 | 0.4 |
| 100 | 0.9 |
| 150 | 1.3 |
| 200 | 1.8 |
| 250 | 2.2 |
| 300 | 2.6 |
| 350 | 3.1 |
| 400 | 3.5 |
| 450 | 4.0 |
| 500 | 4.4 |
| 600 | 5.3 |
| 700 | 6.2 |
| 800 | 7.0 |
| 900 | 7.9 |
| 1000 | 8.8 |
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.