Destination
Cuenca
The story
Pan de maíz (Ecuadorian corn bread) is not the same thing as Southern American cornbread. It's denser, sweeter, made with fresh corn kernels rather than just cornmeal, enriched with butter, eggs and (traditionally) a handful of grated cheese, and baked in a loaf tin rather than a skillet. Served warm at teatime with a strong coffee or a cup of morocho, or as a side to a hearty highland soup. Sold at every Sierra Ecuador bakery.
Method
Heat the oven to 180°C (355°F). Grease and line a 22cm x 12cm loaf tin (or a similar-sized square tin).
Blitz the corn kernels in a food processor to a coarse puree (about 20 seconds; not fully smooth). Some visible pieces of kernel are correct.
In a large bowl, whisk together the flour, cornmeal, baking powder, bicarbonate and salt.
In a separate bowl, whisk the eggs and sugar until pale. Add the milk, melted butter, vanilla and the corn puree. Whisk until smooth.
Pour the wet ingredients into the dry. Fold gently with a spatula until just combined; don't overmix. Fold in the crumbled cheese in the last few strokes.
Pour the batter into the prepared tin, smoothing the top. Bake 45 to 55 minutes, until a skewer inserted into the middle comes out clean and the top is deep golden.
Cool in the tin for 15 minutes, then turn out onto a rack. Serve warm, sliced thick, with softened butter and a cup of strong coffee.
Tips
- Fresh corn is best. Peak-season corn on the cob gives you the correct sweet-starchy balance. Frozen sweetcorn works well; adjust the sugar down slightly if the corn is very sweet.
- Coarse puree, not smooth. Blitzing to a fine puree turns the bread into a wet cake. Aim for a chunky puree with visible kernel pieces.
- Cheese in the batter is optional but classic. The Ecuadorian version has cheese; the Colombian version often does not. Add it if you have queso fresco; skip if you don't and the bread is still excellent.
- Don't overmix. Once the wet meets the dry, fold gently and stop as soon as combined. Overmixed cornbread turns tough and gummy.
- Best warm from the oven. Cornbread stales fast. Eat within a day; freeze slices individually if you want to keep leftovers.
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