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Puerto Rican Sweet Cornbread, or Pan de Maíz is a sweet, moist, slightly dense bread perfect as a side dish, snack, or dessert. Whether you’re serving it with your favorite savory dishes or enjoying it with coffee for breakfast. Puerto Rican Sweet cornbread brings authentic Caribbean flavor to your kitchen. In this blog post, I’ll walk you through an easy, traditional recipe that’s sure to become a household favorite!

What Makes Puerto Rican Sweet Cornbread – Pan de Maiz Unique?

While cornbread is a staple in many cultures, Puerto Rican cornbread stands out for its sweet and moist texture. Traditional Pan de Maíz often incorporates coconut milk and sometimes even shredded coconut, which gives it a distinctly tropical flavor. Unlike the crumbly cornbread you might be used to, this version is soft and dense, with just the right amount of sweetness.

This recipe brings me back to my childhood in Puerto Rico. He used to walk us to the bakery to buy us pastries and the Pan de Maiz was always in our pastry box. My favorite way of enjoying this sweet cornbread is with coffee in the morning.

What Ingredients Do You Need for this Recipe:

For this recipe, I used my favorite flour brand Amapola. This is not a sponsored post just my personal opinion. I can’t find this brand here in WA state therefore when visiting Puerto Rico I take a few bags with me.

Flours: Cornbread and wheat flour. You can make it without wheat flour but it will be very crumbly.
Eggs: You can replace it using 1/4 of Greek yogurt, flaxseed eggs, or silken tofu.
Sugar: I used granulated sugar but feel free to use your favorite sweetener.
Oil: Recently we stopped using refined oils so I used olive oil for this bread. It gave the recipe an amazing flavor but you can use any other oil.
Baking Powder: Acts as a leavener, which means it helps the cornbread rise. Trust the process.
Salt: A teaspoon of salt enhances the flavors of the other ingredients
Milk: Use whole milk, or your favorite alternative milk to add moisture and help create the perfect batter consistency. I recommend you use full fat for a better texture.

Tips for the Best Puerto Rican Sweet Cornbread – Pan de Maíz

Use Fine Cornmeal: Puerto Rican cornbread traditionally uses fine cornmeal, which results in a smoother, less grainy texture.
Add Coconut for Flavor: Grated coconut adds a delicious tropical flair, enhancing the sweetness and texture.
Serve with Coffee: In Puerto Rico, Pan de Maíz is often enjoyed with a hot cup of café con leche (coffee with milk).
Try Different Toppings: Drizzle honey on top or sprinkle powdered sugar for added sweetness.

How to Serve Pan de Maíz

As a Side Dish: Pan de Maíz is a great accompaniment to savory Puerto Rican meals, like mofongo, pernil, or pastelón.
As a Snack: Serve it with a drizzle of honey or a spread of butter for a simple and satisfying snack or breakfast.
As Dessert: Top it with fresh fruits, whipped cream, or a sprinkle of powdered sugar for a sweet treat.

I’m sure this bread won’t last long but you can store this bread at room temperature for 2-3 days, refrigerate for up to a week, or freeze for a month. My family eats this bread the same day leaving no traces behind.