If you're looking for an uncomplicated cornbread recipe, this Dominican pan de maíz is just what you need for breakfast, a mid-afternoon snack, or even dessert. See why this versatile dish is so popular, and how easy it is to make it.
Why we ❤️ it
Pan de maiz (cornbread in Spanish) is a dense cake-like cornbread made with cornmeal, that can be served with cocoa as a snack or as dessert. It is very popular in the Dominican Republic, and for an excellent reason.
What's cornmeal?
The biggest confusion about this straightforward cornbread recipe is about cornmeal, and what it is. Cornmeal is finely-ground dry corn (maize). Cornmeal is called harina de maiz in Spanish, a not quite literal translation. On top of that if you study the supermarket aisle you will find several products labeled "cornmeal", and they don't all look the same.
Cornmeal (harina de maíz)
The cornmeal that is equivalent to the Dominican "harina de maiz", and that we use throughout our sites, is not the coarse one that is used in some Southern US cuisines, nor is it the fine one used in Venezuelan cachapas, for example. Both would produce results far from the intended ones. So how do we solve this dilemma?
Let's try this: If you are unsure, and you have never seen the ingredient used in our cuisine, please feel free to ask. Not only will I try to find the answer (I'm not familiar with every brand, obviously), but there might be somebody from your neck of the woods who does know the correct brand or name. Deal?
And just for reference, our harina de maíz is like a finer version of polenta.
Easy cornbread (Dominican pan de maíz)
Serving suggestions
Dominican cornbread is served with non-dairy cocoa or coffee as a snack or dessert after a meal. It is easy to prepare and very popular in the Dominican Republic. It can also be served as a post-lunch dessert, with Café con leche (latte), or cocoa as breakfast or dinner. You can also serve it with any of our hot breakfast drinks.
This cake should be served at room temperature; otherwise, it will be harder and feel drier.
About our recipe
Keep in mind that this is not as sweet as a regular cake, and its texture is drier/rougher than cakes made with wheat flour. This is why is best served alongside your favorite drink.
You can make bake this cornbread in a bundt cake, a regular cake pan, or make it into cornbread loaves by baking it in a bread loaf pan.
This recipe yields 6 servings of a medium-sized slice each.
Recipe
[Recipe + Video] Pan de Maiz (Easy Cornbread)
Ingredients
Dry ingredients to mix first
- 1 cup cornmeal
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ½ teaspoons salt
- 1 teaspoons cinnamon powder
Rest of ingredients
- 1 cup evaporated milk
- 1 teaspoon baking powder
- 2 egg (medium)
- ⅛ cup raisins, (optional)
- 2 tablespoon butter (salted), at room temperature (plus extra for greasing the pan)
Instructions
Preheat the oven to 300ºF (150ºC).Mix cornmeal, sugar, cornstarch, salt, and cinnamon.
Pour in milk and mix. Let it rest for an hour in the fridge (this is an optional step, but I have found it results in much nicer texture).
Grease with butter a small non-stick mold (6 cups capacity).
Add the baking powder to the cornmeal mixture, followed by eggs, raisins and butter. Mix all the ingredients by hand or mixer until all the ingredients have been incorporated (don't worry that the batter is on the runny side, it's okay). Pour the batter into the baking mold.
Bake in preheated oven for 35 minutes or until you insert a toothpick and it comes out clean. Cool before removing from the pan.
Remove from the pan and serve at room temperature per suggestions above the recipe.
Video
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Published Dec 28, 2002, and last revised
