Pan de Maiz [Recipe + Video] Easy Cornbread
User Reviews
5
Pan de Maiz [Recipe + Video] Easy Cornbread
Description
This cornbread recipe mixes dry ingredients—cornmeal, brown sugar, cornstarch, salt, and cinnamon—before adding evaporated milk. Letting the batter rest chilled for an hour helps develop a softer, better texture. Baking powder, eggs, optional raisins, and softened butter are incorporated last, yielding a batter that is somewhat runny but bakes into a cohesive loaf.
Greasing a small non-stick mold with salted butter ensures an easy release and a rich crust. The loaf bakes at a lower temperature of 300ºF for about 35 minutes until a toothpick inserted comes out clean. Cooling before removing allows the texture to set properly.
The result is a cornbread with a moist, tender crumb, subtle sweetness from brown sugar, and warmth from cinnamon. Optional raisins add bursts of fruitiness. Serving it at room temperature highlights its texture and flavor.
This recipe yields six medium-sized servings, making it suitable for sharing or accompanying meals. The gentle baking temperature helps maintain moisture against dryness common in some cornbreads.
Ingredients
Dry ingredients to mix first
- 2 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 at room temperature (plus extra for greasing the pan, salted
Instructions
1. Preheat
- Preheat the oven to 300ºF (150ºC).
2. Mix
- Mix cornmeal, sugar, cornstarch, salt, and cinnamon. 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).
3. Preparing mold
- Grease with butter a small non-stick mold (6 cups capacity).
4. Preparing the batter
- 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.
5. Bake
- Bake in preheated oven for 35 minutes or until you insert a toothpick and it comes out clean. Cool before removing from the pan.
6. Serve
- Remove from the pan and serve at room temperature per suggestions above the recipe.
Notes
- This recipe makes 6 servings with medium-sized slices, ideal for sharing.
- Resting the batter refrigerated for up to an hour improves texture and moisture.
- Grease the baking mold with salted butter to prevent sticking and add flavor.
- Bake until a toothpick inserted comes out clean for perfect doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 108mg | 36% |
| Sodium | 451mg | 19% |
| Potassium | 297mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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