Pan de Maiz (Dominican Cornbread) can be served with cocoa as a snack or as dessert. It is very popular in the Dominican Republic, and for a good reason.
Lost in translation: It isn't only an acclaimed movie that I could not bring myself to like. The language barrier is one of the biggest problems we have when writing articles, and even more so when developing and writing recipes.
Take cornmeal, for example.
Cornmeal is finely-ground dry corn (maize). It's 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.
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, neither 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.
About our recipe
Pan de Maiz (Dominican Cornbread) is served with non-dairy cocoa or coffee as a snack, or as dessert after a meal. It is easy to prepare and very popular in the Dominican Republic.
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. Give it a try.
Pan de Maiz Recipe (Dominican Cornbread)
Dry ingredients to mix first
- 1 cup of cornmeal
- ½ cup of brown sugar
- 1 tbsp of corn starch
- ½ tsp of salt
- 1 tsp cinnamon powder
Rest of ingredients
- 1 cup of evaporated milk
- 1 teaspoon of baking powder
- 2 mediun eggs
- 2 tbsp of softened butter (plus extra for greasing the pan)
- ⅛ cup of raisins (optional)
- Mixing dry ingredients: Mix cornmeal, sugar, salt, and cinnamon.
- Adding milk: 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).
- Preparing mold: Grease a small non-stick mold (6 cups capacity).
- Preparing the batter: Add the baking powder to the cornmeal mixture, followed by eggs 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 fine). Pour the batter into the baking mold.
- Baking: Bake in preheated oven to 300ºF (150ºC) for 35 minutes or until you insert a toothpick and it comes out clean. Cool before removing from the pan.
- Serving: Remove from the pan and serve at room temperature. Serve with hot cocoa, coffee, or hot drink of your preference.