Pan de Maiz

Corn Bread

Preparation info
  • Makes


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 10 oz. yellow corn meal
  • 6 oz. plain flour
  • 3 tablespo


Sift the dry ingredients together. Cream the butter until light and fluffy and gradually blend into the corn meal and flour. Add the coconut and the aniseed, if liked. Add the cream, coconut milk, and the eggs. Mix well, beating for a minute or two. Grease two 9-by-5 loaf tins. Spoon the mixture, which should be very soft, into the tins. Bake in the centre of a