This Pan de Maíz (Cornbread) recipe is sweet, moist, buttery, and just plain delicious! Made within 35 minutes from mixing to baking!
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!
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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
- 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.
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.
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.
Step 3: The mixture may look slightly lumpy, this is normal.
Step 4: Grease a baking sheet with a little bit of butter, oil or cooking spray.
Step 5: Pour the mixture into the dish and bake uncovered for 25 minutes.
Step 6: Use a toothpick or butter knife to check that it has cooked through. If it comes out clean, the cornbread is done.
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
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.
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.
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.
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
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📖 Recipe
Pan de Maiz (Cornbread)
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!
Justin Thought says
You used a baking dish, but there are those like myself who swear by using a cast iron skillet, pre-warmed along with the oven. I’m sure the flavor is probably the same though. Either way this looks to be a delicious recipe!