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.
Why we ❤️ it
Pan de maiz (cornbread in Spanish) is a dense cake 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 a very good reason.
The biggest confusion about this very easy 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.
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.
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. It can also be served as a post-lunch dessert, and, with café con leche (latte), or cocoa as breakfast or dinner.
This cake should be served at room temperature, otherwise, it will be tougher 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 in a bread loaf pan.
This recipe yields 6 servings of a medium-sized slice each.
[Recipe + Video] Pan de Maiz (Easy Cornbread)
Dry ingredients to mix first
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- 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.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.