[Recipe + Video] Pan de Maiz (Easy Cornbread)

[Recipe + Video] Pan de Maiz (Easy Cornbread)

If you're looking for an easy cornbread recipe, this Dominican pan de maíz is just what you need for breakfast, a mid-afternoon snack, or even dessert. See why it's so popular.

Course Dessert

Cuisine Dominican

Keyword cornmeal cake, how to make pan de maiz, pan de maiz dominicano, pan de maiz recipe, spanish cornbread

Prep Time 1 hour 10 minutes

Cook Time 35 minutes

Total Time 1 hour 45 minutes

Servings slices

Calories 415kcal

Author Clara Gonzalez

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

Notes

Do not expect something that has the texture of a cake. Dominican pan de maíz is a little drier, more dense and less sweet than your regular cake.

Nutrition