Pan de Maiz (Dominican Cornbread)
This delicious pan de maiz, or Dominican cornbread, is perfectly moist and packed with fresh corn, sofrito, and cheese!
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.
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