Pan Dulce de Maiz

Sweet Corn Bread

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


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


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