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.

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 


Mix cornmeal, sugar, cornstarch, salt, and cinnamon.Preheat the oven to 300ºF (150ºC).

Step 1:

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).

Step 2:

Grease with butter a small non-stick mold (6 cups capacity).

Step 3:

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.

Step 4:

Bake in preheated oven for 35 minutes or until you insert a toothpick and it comes out clean. Cool before removing from the pan.

Step 5:

Remove from the pan and serve at room temperature per suggestions above the recipe.

Step 6:

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