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    Home » Recipes » Breads and Grains » Pan de Maíz (Cornbread)

    Published: Nov 23, 2020 Modified: Nov 20, 2023 by Catherine Arena Leave a Comment

    Pan de Maíz (Cornbread)

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    This Pan de Maíz (Cornbread) recipe is sweet, moist, buttery, and just plain delicious! Made within 35 minutes from mixing to baking!

    Pan de Maiz (Cornbread) fully cooked in a baking dish with a slice cut out and laying on top.

    The enticing fragrance of recently baked cornbread is truly impossible to resist! Similar to how baking banana bread fills your kitchen with the delectable aroma of ripe bananas.

    This recipe is utterly delicious! Moist, buttery and sweet, this cornbread is ready to eat within 35 minutes!

    Jump to:
    • Reasons to Love this Recipe
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • What to Serve with Pan de Maiz
    • Recipe FAQs
    • Other Delicious Breads
    • 📖 Recipe

    Reasons to Love this Recipe

    • Economical and Pantry-Friendly: This cornbread recipe utilizes basic pantry staples, making it an economical choice to add to any meal. Flour, cornmeal, eggs, and milk are common ingredients that many people already have on hand. It’s a practical and convenient option for a quick and satisfying homemade treat.
    • Versatility: It’s a cornbread recipe that is incredibly versatile. You can make it sweet or savory or adapt it to suit different tastes and occasions. For example: Add jalapeños for a Mexican themed dinner or a can of corn for added texture.
    • Ease of Preparation: This cornbread recipe is incredibly simple to make, which adds to its appeal. We all appreciate recipes that don’t require complicated steps or hard-to-find ingredients. This one is straightforward and simple!
    • Texture and Flavor: The texture and flavor of this cornbread is truly delightful. It’s moist and slightly crumbly with a rich sweet corn flavor.
    • Pairs Well with Various Dishes: It can be a fantastic accompaniment to a wide range of dishes. It complements hearty stews, chili, barbecue, and more.

    Ingredients

    Ingredients for Pan de Maiz.
    • Cornmeal – Use regular or fine cornmeal for this recipe.
    • Flour – Use all purpose flour.
    • Butter – Make sure to melt the butter first before adding to the mix.
    • Eggs – Bring the eggs to room temperature.
    • Milk – use whole milk or 2%.

    *See my recipe card below for a complete list of the ingredients with measurements and instructions.*

    Substitutions and Variations

    Can I Use Oil?

    • If you do not have butter, use vegetable or corn oil in its place.

    Can I Use Buttermilk Instead of Milk?

    • Absolutely!

    I Only Have Salted Butter, is that Okay?

    • If you only have salted butter, simply reduce the amount of salt added to the mixture.

    Can I Add Extras to the Batter?

    • Sure! Some ideas include: jalapeño slices, chopped red pepper, corn and cheese.

    Instructions

    Preheat the oven to 400° degrees.

    Dry ingredients mixed in a transparent mixing bowl.

    Step 1: In a mixing bowl, add the flour, cornmeal, sugar, baking powder and salt. Using a whisk or fork, stir the ingredients well to combine.

    The wet ingredients added to the dry ingredients.

    Step 2: Make a well in the center of the dry ingredients and add the egg plus half of the milk and butter. Combine using a whisk.

    The batter for pan de maiz in a transparent mixing bowl.

    Step 3: The mixture may look slightly lumpy, this is normal.

    A greased baking dish to add the cornbread.

    Step 4: Grease a baking sheet with a little bit of butter, oil or cooking spray.

    Cornbread batter added to the baking dish.

    Step 5: Pour the mixture into the dish and bake uncovered for 25 minutes.

    Fully cooked pan de maiz in a baking casserole.

    Step 6: Use a toothpick or butter knife to check that it has cooked through. If it comes out clean, the cornbread is done.

    Fully cooked pan de maiz in a baking casserole.

    What to Serve with Pan de Maiz

    Of course, cornbread is synonymous with chile and soup but it’s also delicious completely on its own topped with a sliver of butter, honey or maple syrup or nothing at all.

    Here are some other yummy ideas:

    • Sudado de Pollo (Colombian Chicken Soup)
    • Sopa de Salchichon (Puerto Rican Salami Soup)
    • Ground Venison Chili (you can substitute the venison for ground beef)
    • Camarones a la Crema (Shrimps in a Creamy Chipotle Sauce)
    • Sopa de Papa (Potato Soup)

    Here’s a White Chicken Chili from Cooking Classy.

    Recipe FAQs

    How Do I Store My Cornbread?

    Wrap it in plastic wrap or aluminum foil, freezer bag or place in an air tight container. This will help preserve your cornbread and prevent it from becoming dry.

    Can You Leave Cornbread Out?

    If your making traditional cornbread, meaning no extras like veggies, cheese or anything else, this cornbread is okay for a day or two on counter. After that wrap and refrigerate for up to 3 days.

    If you’re adding any extras, make sure to refrigerate immediately after bread has cooled.

    Please keep in mind, use personal judgement on what’s best for you and your family and what you feel comfortable with.

    Can You Freeze Pan de Maiz (Cornbread)

    Store individual servings individually in plastic wrapping and then in a freezer bag.

    If you are planning on storing the pieces for a longer time, place the wrapped pieces in a freezer safe container to avoid freezer burn and keep the shape of the bread.

    How to Defrost Frozen Cornbread

    Transfer the piece/s to the refrigerator and defrost overnight. Once defrosted, reheat for a few seconds in the microwave if you like.

    Other Delicious Breads

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan
    • Pan de Calabaza (Pumpkin Bread) served on a white platter on top of white parchment paper.
      Pan de Calabaza (Pumpkin Bread)
    • Pan de Platano (Banana Bread) served on a white plate with a few pieces sliced.
      Pan de Platano (Banana Bread)
    • Plantain Puff Puff in a blue wire basket topped with confectioners sugar.
      Plantain Puff Puff Recipe

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Pan de Maiz (Cornbread) fully cooked in a baking dish with a slice cut out and laying on top.

    Pan de Maiz (Cornbread)

    This Pan de Maiz (Cornbread) recipe is sweet, moist, buttery, and just plain delicious! Made within 35 minutes from mixing to baking!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Dinner, Lunch, Side Dish, Snack
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 427kcal
    Author: Catherine Arena

    Ingredients

    • 1 cup cornmeal
    • 1 cup all purpose flour
    • 1 cup sugar
    • 5 tablespoon butter melted
    • 1 egg
    • 1 cup milk
    • 3 ½ teaspoon baking powder
    • 1 teaspoon salt

    Instructions

    • Preheat oven to 400° degrees
    • In a mixing bowl, add the flour, cornmeal, sugar, baking powder and salt. Using a whisk or fork, stir the ingredients well to combine.
    • Make a well in the center of the dry ingredients and add the egg plus half of the milk and butter. Combine using a whisk.
    • The mixture may look slightly lumpy, this is normal.
    • Grease a baking sheet with a little bit of butter, oil or cooking spray.
    • Pour the mixture into the dish and bake uncovered for 25 minutes.
    • Use a toothpick or butter knife to check that it has cooked through. If it comes out clean, the cornbread is done.
      Allow the bread to rest for a few minutes before cutting. Enjoy!

    Notes

    Recipe Notes: 
    Add to Batter for Extra Flavor
    Jalapeño slices, chopped red pepper, corn or cheese.

    Nutrition

    Serving: 6 | Calories: 427kcal | Carbohydrates: 71g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 492mg | Potassium: 418mg | Fiber: 3g | Sugar: 36g | Vitamin A: 397IU | Calcium: 163mg | Iron: 2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Bread and Grains Recipes

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      Arroz a la Jardinera
    • Sopa de Lentejas (Lentil Soup) served in white bowls with a side of Puerto Rican white rice,
      Sopa de Lentejas
    • Arroz con Carne cooked in a caldero and a separate plate of rice on a small white plate.
      Arroz con Carne
    • Ensalada de granos in a serving casserole white dish. with a lime wedge beside it.
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