Pan de Maiz (Easy Cornbread Recipe) (2024)

FAQs

What is the best pan to make cornbread in? ›

You can't go wrong with a 10.25 Inch Skillet, but if you want to mix it up, you can pull out a Muffin Pan, Wedge Pan, or Cornstick Pan (of course!). In fact, we've got a whole conversion article to help you make our cornbread mix in whichever pan is your favorite!

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Add an extra egg yolk, even if the recipe doesn't call for an egg. Use whole milk. Cook in a preheated cast iron skillet. Preheat with oven and grease just before adding mix.

A cast iron skillet is your best choice for cornbread

Cast iron can also withstand abrupt temperature changes better than glass. To achieve ideal cornbread, heat up your cast iron skillet in the oven and then melt some butter into it. Pour your cornbread batter into the already hot pan.

I love the combination of the corn and maple flavors in this recipe. Extra-virgin olive oil – I use extra-virgin olive oil because it's what I keep on hand. If you prefer, you can use a neutral-flavored oil, such as canola or sunflower oil, in its place.

Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.

because 'corn flour' in the US is the same thing as 'maize flour' in the UK. (Note the space between the words 'corn' and 'flour'!) Here, we're referring to the yellow flour that's made by grinding dried whole corn kernels.

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

Soaking the cornmeal in buttermilk for a few hours, or even overnight, tenderizes the large grains of cornmeal, making the bread more moist and tender. This step is optional, however, and the bread is still delicious without the soaking step.

You can decide of course whether or not you will be using the egg whites, yolk, or the entire egg. Add 1/3 cup of mayonnaise to the egg bowl. As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant.

Should you let cornbread batter rest? ›

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

Extra Butter: To keep the cornbread moist and buttery, unwrap one end of a stick of butter and run it over the top of the baked cornbread while it is still hot. The butter will seep into the bread, adding extra moistness and flavor.

Why use a cast-iron skillet for cornbread? Cast iron can get really hot, is nonstick, and can go from stovetop to oven. It's really a must for cornbread with a crispy bottom!

If you don't have a cast iron skillet, an ovenproof skillet, baking dish or even a pie dish will work. Just make sure you heat it up first in a hot oven before pouring on your batter. Alternatively, if using a cast iron skillet, heat your skillet on the stove to melt your butter.

If glass, either line with parchment then oil the paper, or switch to metal and oil with a vegetable oil. You may also need to add some oil to the batter itself in addition to the above suggestions. I do this when making plain cornbread, don't seem to need it when making cheesy or jalapeno cornbread.

Aluminum (nonstick or not) is an excellent choice for baking pans. They're lightweight and conduct heat well for even baking, and results will be better than baking with a glass pan because of this. Pale or shiny metal pans, such as heavy-gauge aluminum, deliver a tender, delicate crust for breads and cookies.