Pan de Maíz (Dominican Cornbread)
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.
Servings: 10
Calories: 256kcal
Equipment
Ingredients
- 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: 256kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 197mg | Potassium: 119mg | Fiber: 2g | Sugar: 12g | Vitamin A: 371IU | Calcium: 66mg | Iron: 1mg