Pan Dulce de Maiz

Name: Pan Dulce de Maiz (Sweet Corn Bread)
Cuisine: Dominican Republic
Ingredients: ½ teaspoon each ground cinnamon, nutmeg and cloves; Grated rind of 1 lime, or lemon; 6 tablespoons each milk and coconut milk; ½ lb. finely grated fresh coconut; 3 oz. each of butter and lard; 4 eggs, well beaten; 1 teaspoon salt; ¼ lb. sugar; ½ lb. mixed fruits and peels (glacé cake mix); ¾ lb. yellow corn meal; 3 tablespoons baking powder*; ¼ lb. plain flour

Sweet Corn Bread

Preparation info

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

¾ lb. yellow corn meal
¼ lb. plain flour
3 tablespoo

Americas
Dominican Republic
Dessert
Bread
Caribbean

Method

Sift all the dry ingredients, including the spices, together.

Cream the butter and lard until light and fluffy and add to the corn meal mixture. Add the milk, coconut milk, eggs and grated rind. Mix in the grated coconut and the fruits and peels, lightly floured. Mix well and pour into 2 greased 9-by-5 loaf tins. Bake for about 35