Pan de Maiz (Cornbread)

This Pan de Maiz (Cornbread) recipe is moist, buttery, has perfect texture and is just plain delicious! Make this cornbread in under 35 minutes from mixing to baking! Enjoy it all on its own anytime of day with a cup of coffee or serve it with your favorite dish.

Although cornbread or Pan de Maiz is an all time favorite, it is also a known fact that a good cornbread recipe is hard to come by.

Primarily because we all have a personal preference. Some of us prefer, drier, denser breads while others prefer more buttery and moist.

I am of the latter group! Moist, buttery and highly flavorful is how I like my cornbread.

And although, I make several different types of corn breads, all of my cornbread recipes must meet that criteria. It has to be moist, buttery, sweet and above all, flavorful!

I just don’t like dense, dry, salt-less bread. If you prefer your cornbread on the drier side and don’t enjoy a sweeter cornbread, this recipe may not be for you.

Ingredients

For this recipe, you will need some basic ingredients, all of which you may already have in your pantry and fridge. Yay!

You will need….

• cornmeal
• all purpose flour
• sugar
• baking powder
• buttermilk
• milk
• eggs
• butter, at room temperature
• salt

Other Mix Ins

If you like you can also add extras to the batter before baking.

• jalapeño slices
• red pepper chunks
• corn
• cheese

Making Pan de Maiz

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1. Preheat oven to 400° degrees.
2. In a medium sized bowl, cream butter and sugar.
3. Once creamed, add in the eggs, milk and buttermilk. Mix until combined.

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1. Followed by the flour, cornmeal, baking powder and salt. Mix until well combined and a batter forms.
2. Grease a 9×13 inch baking pan.
3. Add batter to pan and bake between 22-30 minutes or until a toothpick or knife inserted near the center comes out clean.

Enjoy!

Note: This cornbread is even better the next day after flavors have truly set in!

What to Serve with Pan de Maiz

Serve this bread all on it’s own or with a sliver of butter and a cup of coffee for breakfast, lunch or as a snack.

You can also top it with a sweetener such as honey or a little syrup.

But if you would like some dish ideas, these work really well with this cornbread.

Caldo de Pollo (Mexican Chicken Soup)

Ground Venison Chili (you can substitute the venison for ground beef)

Camarones a la Crema (Shrimps in a Creamy Chipotle Sauce)

Here’s a White Chicken Chili from Cooking Classy

Looking for more ideas? Take a look at our full list of recipes for more inspiration!

How to Store Your Cornbread

If you don’t gobble up your cornbread immediately and must put some of it away (don’t know how you could!) but if you must, 🙂 you want to make sure to wrap the cornbread well.

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 five days.

Otherwise, if you’re adding any extras to batter, 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.

These are just suggestions and sharing with you what works for me and what I do for my own family.

Can You Freeze Pan de Maiz (Cornbread)

Yes you can! However, I do have a couple of suggestions here that might help.

If you have more than a single serving of cornbread, wrap each portion individually for easier distribution when you’re ready to eat a piece.

Wrap in aluminum foil or freezer bags. (Make sure to squeeze the air out of bags before zipping bags completely)

For longer storage in freezer, make sure to double wrap to avoid freezer burn.

Also, consider placing in small containers if you want to make sure to keep the breads shape and structure so other foods don’t damage the portions.

Cornbread will be good in freezer for a couple of months.

How to Defrost Frozen Cornbread

When you’re ready to have a portion or portions, transfer to refrigerator and defrost overnight.

The next morning it will be good to reheat.

Can You Quickly Defrost Bread?

Yes you can! Simply place in the oven at low temperature to defrost for a few minutes, then raise heat to reheat.

Keep note that sometimes rushing to thaw out cornbread doesn’t yield the best results. But sometimes we just want a quick piece so I figured I’d sure this tip with you!

For Other Delicious Breads, you will also enjoy these…

Deliciously Moist Avocado Bread

Day of the Dead Bread (Pan de Muerto)

Irish Soda Bread