Breads
Pan de Maíz Cubano
Ingredients
- - 200 g (1.5 cups) Fine cornmeal
- - 120 g (1 cup) All-purpose flour
- - 60 g (1/4 cup) Granulated sugar
- - 10 g (2 tsp) Baking powder
- - 0.5 tsp Fine sea salt
- - 300 ml (1 1/4 cups) Whole milk
- - 2 Large eggs
- - 60 g (4 tbsp) Unsalted butter, melted
Method
- Preheat the oven to 200°C (400°F) and grease a 9-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the milk, eggs and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined, taking care not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes until golden and a toothpick inserted into the centre comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool slightly before slicing.
Introduction: Pan de Maíz Cubano is a lightly sweetened cornbread with roots in the island's Afro-Cuban culinary tradition,
where corn has long held a place alongside the more dominant wheat breads brought by Spanish colonists.
Cultural Background: Pan de Maíz Cubano is a lightly sweetened cornbread with roots in the island's Afro-Cuban culinary tradition,
where corn has long held a place alongside the more dominant wheat breads brought by Spanish colonists. It
appears most often in the eastern provinces, served warm alongside stewed meats or simply with butter for a
rustic, home-style bread.
Tips: Stir the batter only until just combined; overmixing leads to a dense, tough cornbread. Serve warm for the best texture, as cornbread firms up considerably once fully cooled.
Variations: A savoury version omits the sugar and adds a handful of grated cheese to the batter. Some cooks fold in cooked corn kernels for extra texture and sweetness. Substitute a plant-based milk, a flax egg for each egg, and plant-based butter for a vegan version.
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in a 160°C (325°F) oven for 5 minutes, or briefly in a microwave.
Nutrition: Per serving: 220 kcal, 5g protein, 32g carbohydrates, 8g fat, 1.5g fibre, 280mg sodium.
FAQs
Q: Can I make this dairy-free?
A: Yes, substitute a plant-based milk and melted plant-based butter for the dairy versions.
Q: Why is my cornbread crumbly?
A: This can result from too little egg or overbaking; check for doneness a few minutes early.