Bread · Lunch ·

Pan de maíz

Name: Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 400g of finely ground cornmeal; 1 tsp of kosher salt; 0.5 tsp of baking powder; 0.5 tsp of baking soda; 2 large eggs; 600ml of buttermilk; 100g (½ cup) of lard

Aquí está mi receta fácil de pan de maíz para acompañar unas costillas de barbacoa pegajosas y ensalada de col.

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Servings

Prep time

10 minutes

Cook time

30 minutes

Here's my easy cornbread recipe to pair with some sticky BBQ ribs and slaw.

Watch the video →

Ingredients

400g of finely ground cornmeal
1 tsp of kosher salt
0.5 tsp of baking powder
0.5 tsp of baking soda
2 large eggs
600ml of buttermilk
100g (½ cup) of lard

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Directions

To start, add the lard to a skillet over a medium heat (you are just looking to melt it at this point).
Whisk together the dry ingredients, and then in a separate bowl, whisk the buttermilk and eggs together.
Add the wet ingredients to the dry and whisk until combined. Then pour in half of the melted lard and whisk into the batter also. Leave the other 1/2 of the lard in the skillet and place it back onto a medium-high heat.
Once the lard is hot (but not smoking), pour in the batter and use a spoon to press it so it fills the skillet evenly. Then place the whole skillet into a 220c (450f) oven for 20 minutes or until it's cooked through.
Let it rest for 10 minutes before you take it out of the cast iron pan.