Puerto Rican Sweet Cornbread - Pan de Maiz
Servings 1 loaf
Ingredients
- 1 cup corn flour, **see notes**
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 tbsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable or light olive oil, **see notes**
- 1 cup whole milk, **see notes**
- 1/2 tsp vanilla extract , Optional
Instructions
- Preheat oven to 350 degrees. Prepare a loaf pan with parchment paper or grease with non-stick spray.
- In a mixing bowl, add corn flour, all-purpose flour, salt, and baking powder. Using a fork or a whisk stir to combine and set aside.
- In another bowl and using a whisk or an electric hand mixer beat sugar with eggs until combined. Gradually add oil, milk, and vanilla if using.
- Pour mixture into prepared loaf pan or muffin tin. Bake for about 35 minutes depending on your oven. Make sure to use an oven thermometer to check if your oven's temperature is accurate.
- Use a toothpick or butter knife to check that it has cooked through. If it comes out clean, the cornbread is done.
Video
Notes
Corn flour: this recipe calls for fine corn flour, which is different from cornmeal. If you use cornmeal your bread will be more crumbly.
Oil: I use light olive oil for this recipe, and it works great. But you can use vegetable oil canola or any other.
Milk: Whole milk works perfectly but you can replace it with any plant-milk, coconut works great as well.
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