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Puerto Rican Sweet Cornbread

This delightful Puerto Rican Sweet Cornbread, or Pan de Maiz, combines sweet corn flavor with a moist texture, perfect for any meal or gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: Puerto Rican
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup corn flour Provides the signature corny flavor and moist texture.
  • 1 cup all-purpose flour Adds structure, balancing the sweetness.
  • 1/4 tsp salt Enhances overall flavor.
  • 1 tbsp baking powder Leavening agent for rising.
  • 1 cup granulated sugar Main source of sweetness.
Wet Ingredients
  • 2 large eggs Bind ingredients and add tenderness.
  • 1/2 cup vegetable or light olive oil Adds moisture and richness.
  • 1 cup whole milk Enhances texture and flavor.
  • 1/2 tsp vanilla extract Optional, adds aroma and depth.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan by lining it with parchment paper or greasing it.
  2. In a large mixing bowl, combine the corn flour, all-purpose flour, salt, and baking powder, stirring until well blended. Set aside.
  3. In another bowl, beat together the sugar and eggs until light and fluffy, then gradually add the oil and milk, mixing well. Optionally fold in the vanilla extract.
Mixing and Baking
  1. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
  2. Transfer the batter to the prepared pan, smoothing the top gently, and bake for about 35 minutes, checking doneness with a toothpick.

Notes

Use high-quality corn flour for better flavor, ensure your oven is calibrated properly, and add unique ingredients like shredded coconut or nuts to personalize your cornbread. Allow to cool slightly before transferring to a wire rack.