Pan de Maiz (Easy Dominican Cornbread)

Pan de Maíz is that cozy, bakery-warm bite so many of us grew up with—soft crumb, crispy edges, and the smell of butter floating through the house. In the DR, it’s the kind of baked good you slice while the coffee is ready: perfect for desayuno or merienda with a steaming cup of hot chocolate, a cafecito, or a tall glass of morir soñando.

I love it for lazy Sunday mornings, holiday brunch spreads, and even on the Thanksgiving table for a touch of Caribbean sweetness. If you’re craving more cornmeal goodies, you must try my crispy Arepitas de Maíz too and these Mini Bacon Corn Muffins that are just amazing!

Step-by-Step Instructions

Preheat the oven to 400°F (200°C). Generously butter five mini loaf pans or a 9-inch (23-cm) square baking dish, then place the pan(s) in the oven to heat while you mix the batter. This helps create those irresistible, crunchy, buttery edges. 

Mix the batter. In a large bowl, whisk together the flour, cornmeal, brown sugar, granulated sugar, baking powder, baking soda, and salt until evenly combined. Make a well in the center and pour in the buttermilk and eggs; whisk gently from the center outward until the mixture looks mostly smooth. Stream in the melted butter and fold just until the batter comes together—avoid overmixing so the crumb stays tender. 

Bake the cornbread. Carefully remove the hot pan(s) from the oven and spoon in the batter, dividing evenly if using mini loaves. Bake for about 15 minutes for mini loaves (tops lightly browned and a toothpick comes out clean). For a 9-inch pan, begin checking around 18–22 minutes, pulling it once the center tests clean. Cool in the pan for 15 minutes, then slice and serve warm.

Serving Suggestions

Breakfast/merienda: Warm slices with butter and a drizzle of honey or guava jam; pair with chocolate caliente or café con leche.

Refreshing sip: A cold morir soñando is a dreamy partner for this sweet, tender crumb.

Brunch & holidays: Set out as part of a brunch board with fresh fruit, queso blanco, and jam; it also shines on the Thanksgiving or Christmas table.

Storage Tips

Store: Keep cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days.

Reheat: Warm slices in a 300°F (150°C) oven for 8–10 minutes or microwave briefly; add a pat of butter to revive moisture.

Freeze: Wrap individual pieces tightly and freeze up to 2 months; thaw at room temp and reheat as above.

Recipe Tips

• Warming the pan first = crisp, buttery edges (just like those bakery-style corners we love).
• No buttermilk? Use 1 cup (240 ml) milk with 1 tablespoon (15 ml) lemon juice or white vinegar; rest 5 minutes.
• Pan options: mini loaves bake faster; muffins pan work too—start checking at 12–14 minutes.
• Sweetness: keep as-is for a breakfast bake, or reduce either sugar by a tablespoon for a more savory side.
• Texture tip: stir only until combined; overmixing makes cornbread tough.

Pan de Maíz (Dominican Cornbread)

Author: Vanessa

Sweet, moist, and tender cornbread with crisp buttery edges—ideal for breakfast or as a side to your favorite Dominican stews, soups, and rice dishes.

4.93 from 13 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 10

Calories 256 kcal

Equipment

• 1 mini loaf pans

Ingredients

  

1x2x3x

• ▢ 1 cup 120 g all-purpose flour
• ▢ 1 cup 150 g yellow cornmeal
• ▢ ¼ cup 50 g packed brown sugar
• ▢ ¼ cup 50 g granulated sugar
• ▢ 1 teaspoon 4 g baking powder
• ▢ ½ teaspoon 3 g baking soda
• ▢ ¼ teaspoon 1.5 g fine salt
• ▢ 1 cup 240 ml buttermilk
• ▢ 2 large eggs
• ▢ ½ cup 113 g unsalted butter, melted

Instructions

 

• Preheat & prep pan: Heat oven to 400°F (200°C). Butter five mini loaf pans or a 9-inch (23-cm) square baking dish; place pan(s) in the oven to warm.
• Mix dry ingredients: In a large bowl, whisk flour, cornmeal, both sugars, baking powder, baking soda, and salt.
• Add wet ingredients: Make a well; add buttermilk and eggs. Whisk gently to combine.
• Finish batter: Pour in melted butter and fold just until combined—do not overmix.
• Bake: Carefully fill the hot pan(s) with batter. Bake about 15 minutes for mini loaves, or about 18–22 minutes for a 9-inch pan, until golden and a toothpick comes out clean.
• Cool & serve: Rest 15 minutes before slicing. Serve warm.

Notes

• For a quick buttermilk swap, mix 1 cup (240 ml) milk with 1 tablespoon (15 ml) lemon juice or vinegar; rest 5 minutes.
• Muffin option: divide into a 12-cup muffin tin; start checking at 12–14 minutes.
• For extra caramelized edges, keep the pan preheating an extra 5 minutes before adding the batter.

Nutrition

Calories: 256kcalCarbohydrates: 33gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 60mgSodium: 197mgPotassium: 119mgFiber: 2gSugar: 12gVitamin A: 371IUCalcium: 66mgIron: 1mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

KeywordCornbread, Cornbread Recipe, Easy Cornbread Recipe

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