Pan de Maiz, also known as "Bread with Cornmeal," is a unique and flavorful bread that has been enjoyed for generations in many parts of the world. This bread is made by combining Cornmeal, flour, salt, sugar, and yeast to create a dough that is dense, hearty, and slightly sweet with a nutty flavor. Its traditional roots can be traced back to regions of South America, where it is known as Pan de Maiz and is a staple in many households.
Jump to:
- What is Bread with Cornmeal?
- 5 ways to use Bread with Cornmeal🫓
- Bread with Cornmeal Ingredients
- Tools Youll Need
- How to Make Bread with Cornmeal
- Substitutions
- Variations
- How to Store & Re-Heat
- How to Make Ahead
- How to Freeze
- Tips for Making The Best Bread with Cornmeal
- FAQ
- Watch How to Make It
- Related Recipes:
- Recipe
The recipe for Bread with Cornmeal or Pan de Maiz varies depending on the region, and some versions may include additional ingredients such as cheese or herbs. However, the basic ingredients and process remain the same. To make this bread, you will need good-quality Cornmeal, such as Quaker brand, which is finely ground and has a sweet and nutty flavor.
In addition to Cornmeal, flour, salt, sugar, and yeast are used to create a dough that is then shaped into loaves and baked until golden brown. Bread with Cornmeal is a versatile bread that can be enjoyed in many ways. It is often served with meals, used as a base for sandwiches, or enjoyed as a snack on its own. Its unique flavor and texture make it a beloved favorite in many households and a great addition to any meal.
Whether you're a seasoned baker or a beginner, making Bread with Cornmeal or Pan de Maiz is a fun and rewarding experience that is sure to impress your family and friends. With its traditional roots and delicious flavor, this bread is a must-try for anyone who loves to bake or appreciates the unique flavors of different cultures. For More Homemade Bread recipes, check out this Telera bread, Bolillo Bread, Pain de Mie, and Cheese Stuffed Cornmeal Dinner Rolls.
What is Bread with Cornmeal?
Bread with Cornmeal, also known as Pan de Maiz, is a type of bread that is popular in Latin American countries, particularly in South America. It is made with cornmeal, flour, salt, sugar, yeast, and water, which are combined to create a dough that is then kneaded, allowed to rise, shaped into loaves, and baked until golden brown.
Pan de Maiz is a staple in many Latin American households and is often served as a side dish with meals, particularly with stews and soups. It is also used as a base for sandwiches or enjoyed as a snack on its own. Its unique texture and flavor, with a slightly sweet and nutty taste, make it a favorite among many and a great addition to any meal or occasion.
While similar to Bread with Cornmeal in the United States, Pan de Maiz has its own regional variations and cultural significance. In Latin America, it is a traditional food that has been passed down for generations and remains a beloved favorite in many countries.
5 ways to use Bread with Cornmeal🫓
Here are five ways to use Bread with Cornmeal:
- Toasted with butter: Toast slices of Bread with Cornmeal and spread butter on top for a delicious breakfast or snack.
- Sandwiches: Use Bread with Cornmeal as a base for sandwiches, particularly with meats or cheeses that pair well with the slightly sweet and nutty flavor of the cornmeal.
- Croutons: Cut Bread with Cornmeal into small cubes and bake in the oven until crispy to make croutons for salads or soups.
- Stuffing: Use Bread with Cornmeal as a base for stuffing recipes, particularly for Thanksgiving or holiday meals. The dense texture and slightly sweet flavor of the cornmeal will add a unique twist to the dish.
- French toast: Use Bread with Cornmeal to make French toast for a breakfast or brunch option. The slightly sweet and nutty flavor of the cornmeal will add a delicious twist to this classic dish.
Bread with Cornmeal Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Cornmeal: Cornmeal is the main ingredient in Bread with Cornmeal, and it provides the distinct texture and flavor that makes this bread unique. We used Quaker Yellow Cornmeal.
- Flour: Flour is used in combination with cornmeal to create the bread dough. Bread flour or all-purpose flour can be used, depending on personal preference and availability.
- Kosher Salt: Salt is used to enhance the flavor of the bread and to help control the rise of the dough.
- Sugar: Sugar is used to balance the flavor of the bread and add a touch of sweetness. It also helps to activate the yeast and assist in the browning of the crust.
- Instant Dry Yeast: It is a leavening agent that helps the bread to rise and become light and airy.
- Water: Used to hydrate the dough and activate the yeast. It is important to use water that is at the correct temperature to activate the yeast properly. The ideal temperature range for water when making bread is between 110°F and 115°F (43°C to 46°C).
- Butter: It adds richness and flavor. It also helps to keep the bread moist and tender.
- Barley Malt Syrup: It adds a sweet, rich flavor to bread, as well as a distinct golden color. It also contains enzymes that help to break down the starches in the flour into fermentable sugars, which can help to feed the yeast and produce a light, airy texture in the bread. In addition, malt extract can help to improve the crust and crumb of the bread by promoting caramelization and adding moisture.
Tools Youll Need
- (2) 13” x 18” Rimmed Baking Sheet
- Stand Mixer
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups and Spoons
- kitchen thermometer
How to Make Bread with Cornmeal
Note: The full instructions are provided in the recipe card below.
In a medium bowl, combine 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy. Using a rubber spatula, mix to combine. Let the yeast mixture sit for about 10 to 15 minutes until it doubles in size. In the bowl of a stand mixer, add the remaining flour, kosher salt, and sugar to the bowl and mix on low speed with the dough hook attachment to combine. Add the yeast mixture, butter, and malt extract.
Gradually pour in the remaining warm water (about 110° F and 115° F) and mix on low speed until a rough dough forms. Increase the speed to medium and knead the dough for 8-10 minutes until it is smooth and elastic. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1 hour or until doubled in size. Preheat the oven to 400°F (200°C).
Remove the plastic wrap, and punch down the dough. Divide the dough into 4 equal portions and shape each portion into a round loaf. Place the loaves on (2) baking sheets sprinkled with cornmeal or lined with parchment paper. Sprinkle some cornmeal on top of the shaped bread dough. Use a sharp knife to make a few slashes on the top of each loaf.
Cover the loaves with a clean kitchen towel and let them rise for an additional 30 minutes. Bake the loaves in the preheated oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Remove the loaves from the oven and let them cool on a wire rack before slicing and serving.
Substitutions
- Flour: Instead of using bread flour or all-purpose flour, you can use a combination of whole wheat flour and all-purpose flour to add more nutritional value to the bread. Keep in mind that whole wheat flour absorbs more water than regular flour, so you may need to adjust the amount of water you use in the recipe accordingly.
- Sugar: If you prefer less sweet bread, you can reduce or omit the sugar altogether. Alternatively, you can use honey, maple syrup, or agave nectar as a natural sweetener.
- Butter: If you prefer dairy-free bread, you can substitute the butter with a plant-based alternative such as coconut oil or vegan margarine.
- Yeast: If you don't have instant yeast on hand, you can use active dry yeast instead. However, you will need to activate the yeast in warm water before adding it to the dough.
- Water: If you don't have access to a thermometer to check the water temperature, you can use the "finger test" to determine if the water is at the right temperature. The water should feel warm to the touch but not hot.
Keep in mind that substitutions may affect the texture and flavor of the Bread with Cornmeal. It's always a good idea to experiment with different ingredients to find the combination that works best for your taste preferences.
Variations
- Cheesy Bread with Cornmeal: Add shredded cheddar cheese or other favorite cheese to the bread dough before baking for a delicious cheesy twist.
- Bread with Cornmeal and Jalapeno: Add diced jalapeno peppers to the bread dough before baking for a spicy kick.
- Bread with Cornmeal and Honey: Substitute the sugar with honey for a sweeter, more subtle flavor.
- Gluten-Free Bread with Cornmeal: Substitute the bread flour or all-purpose flour with gluten-free flour to make a gluten-free version of Bread with Cornmeal.
- Herb and Garlic Bread with Cornmeal: Add minced garlic and your favorite herbs, such as rosemary or thyme, to the bread dough before baking for a flavorful twist.
These variations will add a unique twist to the classic Bread with Cornmeal. Be creative and experiment with your own combinations of ingredients to find the perfect variation that suits your taste preferences.
How to Store & Re-Heat
- Storage: Allow the bread to cool completely before storing it. Wrap the bread in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. Alternatively, you can freeze the bread for up to 3 months. Wrap the bread tightly in plastic wrap and then in aluminum foil before freezing.
- Reheating in the oven: Preheat the oven to 350°F (175°C). Remove the plastic wrap or aluminum foil from the bread and wrap it in aluminum foil. Place the wrapped bread in the oven and heat for 10-15 minutes until warm.
- Reheating in the microwave: Remove the plastic wrap or aluminum foil from the bread and place it on a microwave-safe plate. Cover the bread with a damp paper towel and microwave on high for 30-60 seconds until warm.
- Toasting: Toasting slices of Bread with Cornmeal is a great way to reheat and add some crispness to the bread. Simply toast the slices in a toaster or under a broiler until golden brown.
How to Make Ahead
- Prepare the dough: You can prepare the dough for Bread with Cornmeal up to 24 hours in advance. Once the dough is kneaded and has risen for the first time, cover the bowl with plastic wrap and place it in the refrigerator. When you're ready to bake, remove the dough from the refrigerator and let it come to room temperature before shaping and baking.
- Bake and freeze the bread: You can also bake the Bread with Cornmeal and freeze it for later use. Once the bread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Place the wrapped bread in a freezer-safe bag and freeze it for up to 3 months. When you're ready to serve, remove the bread from the freezer and let it thaw at room temperature before reheating.
How to Freeze
- Allow the bread to cool completely before freezing.
- Wrap the bread tightly in plastic wrap, making sure there are no gaps or air pockets.
- Wrap the plastic-wrapped bread in aluminum foil to provide an extra layer of protection against freezer burn.
- Label the wrapped bread with the date and type of bread, so you can easily identify it later.
- Place the wrapped bread in a freezer-safe bag or container and remove as much air as possible before sealing.
- Place the bag or container in the freezer and freeze for up to 3 months.
When you're ready to eat the frozen bread, remove it from the freezer and let it thaw at room temperature for several hours or overnight. Once thawed, you can reheat the bread in the oven or microwave or enjoy it at room temperature. Freezing Bread with Cornmeal is a great way to keep it fresh for longer and have it on hand whenever you need it.
Tips for Making The Best Bread with Cornmeal
- Use fresh ingredients: Make sure that all of your ingredients, particularly the yeast, are fresh and have not expired. Using fresh ingredients will ensure that your bread rises properly and has the best flavor.
- Measure accurately: Bread making is a science, and accurate measuring is key to ensuring that your bread turns out well. Use a kitchen scale or measuring cups and spoons to measure your ingredients accurately.
- Use the right water temperature: Make sure that the water you use to activate the yeast is at the correct temperature, between 110°F and 115°F (43°C to 46°C). Water that is too hot can kill the yeast, while water that is too cold can slow down the yeast's activity.
- Knead the dough properly: Kneading the dough is important to develop the gluten, which gives the bread its structure and texture. Knead the dough for at least 10-15 minutes until it is smooth and elastic.
- Allow for proper rising time: The rising time is important to allow the bread to rise properly and develop its texture and flavor. Make sure to let the bread rise in a warm, draft-free area for the recommended amount of time.
- Slash the top of the loaf: Before baking the bread, slash the top of the loaf with a sharp knife. This allows the bread to expand as it bakes and creates a beautiful, rustic look.
FAQ
What does Bread with Cornmeal taste like?
Bread with Cornmeal has a distinct texture and flavor that is slightly sweet and nutty, with a crispy exterior and a soft, fluffy interior.
Can I substitute corn flour for cornmeal in Bread with Cornmeal?
No, corn flour is not a suitable substitute for cornmeal in Bread with Cornmeal as it has a finer texture and will not provide the same flavor and texture.
How do I know when Bread with Cornmeal is done baking?
Bread with Cornmeal is done when the crust is golden brown, and the bread sounds hollow when tapped on the bottom.
Can I make Bread with Cornmeal gluten-free?
Yes, you can make gluten-free Bread with Cornmeal by using a gluten-free flour blend in place of the bread flour or all-purpose flour.
Can I add other ingredients to Bread with Cornmeal?
Yes, you can add other ingredients, such as cheese, herbs, or spices, to customize the flavor of your Bread with Cornmeal. Just be mindful of how much you add, as too much can affect the texture of the bread.
How long does Bread with Cornmeal last?
Bread with Cornmeal can last for up to 3 days when stored at room temperature in an airtight container. It can also be frozen for up to 3 months.
Can I use yellow or white cornmeal in Bread with Cornmeal?
Yes, you can use either yellow or white cornmeal in Bread with Cornmeal. The color will not affect the taste or texture of the bread.
Can I use a bread machine to make Bread with Cornmeal?
Yes, you can use a bread machine to make Bread with Cornmeal. Follow the manufacturer's instructions for adding the ingredients and select the appropriate setting for a 2-pound loaf.
Can I make Bread with Cornmeal without a mixer?
Yes, you can make Bread with Cornmeal without a mixer. Knead the dough by hand on a floured surface for 10-15 minutes until it is smooth and elastic.
Can I make Bread with Cornmeal vegan?
Yes, you can make vegan Bread with Cornmeal by using a plant-based butter substitute in place of butter. Be sure to check that all of your ingredients are vegan.
Watch How to Make It
Related Recipes:
Recipe
Easy Bread with Cornmeal
Tools
- (2) 13” x 18” Rimmed Baking Sheet
- Bread Lame
Ingredients
- 350 g (2- ¾ cups) Quaker Yellow Cornmeal
- 1 kg ( 8 cups) Bread Flour or All Purpose Flour
- 25 g (4 teaspoons) kosher salt
- 75 g (5 tablespoons) Sugar
- 50 g ( about 4 tablespoons) Malt extract or 1 tablespoon honey
- 14 g (about 4 teaspoons) Instant dry yeast
- 75 g Butter , softned
- 3 ¼ cups water
Instructions
- In a medium bowl, combine 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy. Using a rubber spatula, mix to combine. Let the yeast mixture sit for about 10 to 15 minutes until it doubles in size.
- In the bowl of a stand mixer, add the remaining flour, kosher salt, and sugar to the bowl and mix on low speed with the dough hook attachment to combine. Add the yeast mixture, butter, and malt extract. Gradually pour in the remaining warm water (about 110° F and 115° F) and mix on low speed until a rough dough forms.
- Increase the speed to medium and knead the dough for 8-10 minutes until it is smooth and elastic. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1 hour or until doubled in size.
- Preheat the oven to 400°F (200°C). Remove the plastic wrap, and punch down the dough. Divide the dough into 4 equal portions and shape each portion into a round loaf. Place the loaves on (2) baking sheets that have been sprinkled with cornmeal or lined with parchment paper.
- Sprinkle some cornmeal on top of the shaped bread dough. Use a sharp knife to make a few slashes on the top of each loaf. Cover the loaves with a clean kitchen towel and let them rise for an additional 30 minutes.
- Use a sharp knife to make a few slashes on the top of each loaf. Bake the loaves in the preheated oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Remove the loaves from the oven and let them cool on a wire rack before slicing and serving.
Notes
- Storage: Allow the bread to cool completely before storing it. Wrap the bread in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. Alternatively, you can freeze the bread for up to 3 months. Wrap the bread tightly in plastic wrap and then in aluminum foil before freezing.
- Reheating in the oven: Preheat the oven to 350°F (175°C). Remove the plastic wrap or aluminum foil from the bread and wrap it in aluminum foil. Place the wrapped bread in the oven and heat for 10-15 minutes until warm.
- Reheating in the microwave: Remove the plastic wrap or aluminum foil from the bread and place it on a microwave-safe plate. Cover the bread with a damp paper towel and microwave on high for 30-60 seconds until warm.
- Toasting: Toasting slices of Bread with Cornmeal is a great way to reheat and add some crispness to the bread. Simply toast the slices in a toaster or under a broiler until golden brown.
- Prepare the dough: You can prepare the dough for Bread with Cornmeal up to 24 hours in advance. Once the dough is kneaded and has risen for the first time, cover the bowl with plastic wrap and place it in the refrigerator. When you're ready to bake, remove the dough from the refrigerator and let it come to room temperature before shaping and baking.
- Bake and freeze the bread: You can also bake the Bread with Cornmeal and freeze it for later use. Once the bread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Place the wrapped bread in a freezer-safe bag and freeze it for up to 3 months. When you're ready to serve, remove the bread from the freezer and let it thaw at room temperature before reheating.
Wrap the bread tightly in plastic wrap, making sure there are no gaps or air pockets.
Wrap the plastic-wrapped bread in aluminum foil to provide an extra layer of protection against freezer burn.
Label the wrapped bread with the date and type of bread, so you can easily identify it later.
Place the wrapped bread in a freezer-safe bag or container and remove as much air as possible before sealing.
Place the bag or container in the freezer and freeze for up to 3 months. When you're ready to eat the frozen bread, remove it from the freezer and let it thaw at room temperature for several hours or overnight. Once thawed, you can reheat the bread in the oven or microwave or enjoy it at room temperature. Freezing Bread with Cornmeal is a great way to keep it fresh for longer and have it on hand whenever you need it.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.