Cornbread is something we mainly in during the holidays in the states, but in DR pan de maiz is a regular snack.
I love adding fresh corn into my cornbread because corn adds that perfect sweet bite to the recipe, just like it does in locrio de salami and espaguetis.
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Sweet and savory cornbread
Cornbread is traditionally sweet, but I love to throw in a few savory ingredients to balance the flavors out.
In this recipe the sofrito and cheese do a great job at that, and they add a little something extra to the pan de maiz!
Top with some more sofrito
Sofrito gets added into the pan de maiz, but I like to top it with some more so it can bake with a beautiful design and have a little more caramelized sofrito on top!
This is a real game changer for Thanksgiving dinner!
Drizzle with lime hot honey
Drizzling cornbread with honey is more of an American standard when it comes to pan de maiz, but it does make a difference.
The cornbread is so moist after it’s drizzled and the lime and hot honey combo add some more of those savory flavors I love.
Pan de Maiz (Dominican Cornbread)
Equipment
Ingredients
- 1 cup flour
- 1 cup cornmeal
- ¼ cup sugar
- 1 tbsp baking powder
- 1 cup heavy cream
- ¼ cup oil
- 2 eggs
- 1 cup corn optional
- ¼ cup sofrito + 1 tbsp for topping
- ½ cup shredded cheese
Lime Hot Honey
- ¼ cup hot honey
- 1 lime
- 5 stems cilantro chopped
Instructions
- Mix the flour, cornmeal, sugar, and baking powder in a large bowl.
- In a separate bowl, combine the heavy cream, oil, eggs, and sofrito.
- Pour the wet ingredients into the dry ingredients, mixing until just combined, then gently fold in the corn and shredded cheese.
- Pour the batter into a prepared baking pan, top with the remaining sofrito, and bake at 375°F for 35 minutes or until golden and a toothpick comes out clean.
- While the cornbread bakes, mix the hot honey with lime juice and chopped cilantro.
- Let the cornbread sit at room temperature for 5 minutes, then drizzle with the lime hot honey before serving.
