Pan de Maíz con Suero de Leche

Name: Pan de Maíz con Suero de Leche
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 8 servings
Ingredients: 1 taza harina de maíz amarillo molida fina o media; 1 taza harina de trigo; 2 cda azúcar granulada; 1.5 cda polvo de hornear; 0.5 cda bicarbonato de sodio; 0.75 cda sal fina; 1 taza suero de leche bien agitado, a temperatura ambiente; 2 huevos a temperatura ambiente; 4 cda mantequilla sin sal derretida y ligeramente enfriada, más 1 cda para la sartén

Pan32 min8 porcionesFácil

Sobre esta receta

Un clásico pan de maíz estilo sureño hecho con suero de leche, con una corteza dorada, ligeramente crujiente y una miga tierna y húmeda. Horneado en una sartén de hierro fundido caliente para obtener ese sonido y corteza icónicos, esta receta es directa, confiable e infinitamente satisfactoria. El equilibrio perfecto entre salado y ligeramente dulce — perfecto para acompañar chili, sopas o una gran olla de frijoles.

Instrucciones

1
Place a 10-inch cast iron skillet in the oven and preheat to ![425°F]. Letting the skillet heat up with the oven is key — it creates the signature crispy bottom crust.
2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until well combined.
3
In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, and 4 tablespoons of melted butter.
4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine — do not overmix, or the cornbread will be tough.
5
Carefully remove the hot cast iron skillet from the oven using insulated gloves. Add the remaining 1 tablespoon of butter and swirl it around the pan — it will melt and sizzle immediately. Make sure the bottom and sides are coated.
6
Immediately pour the batter into the hot buttered cast iron skillet. It should sizzle as it hits the pan. Smooth the top gently with your spatula.
7
Return the cast iron skillet to the oven and bake for 20–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
8
Let the cornbread cool in the cast iron skillet for 5 minutes before slicing into wedges and serving warm. It will release easily from the well-buttered pan.

Pan de Maíz con Suero de Leche

Pan32 min8 porcionesFácil

Sobre esta receta

Instrucciones

1
Place a 10-inch cast iron skillet in the oven and preheat to ![425°F]. Letting the skillet heat up with the oven is key — it creates the signature crispy bottom crust.
2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until well combined.
3
In a separate medium mixing bowl or large measuring cups, whisk together the buttermilk, eggs, and 4 tablespoons of melted butter.
4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine — do not overmix, or the cornbread will be tough.
5
Carefully remove the hot cast iron skillet from the oven using insulated gloves. Add the remaining 1 tablespoon of butter and swirl it around the pan — it will melt and sizzle immediately. Make sure the bottom and sides are coated.
6
Immediately pour the batter into the hot buttered cast iron skillet. It should sizzle as it hits the pan. Smooth the top gently with your spatula.
7
Return the cast iron skillet to the oven and bake for 20–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
8
Let the cornbread cool in the cast iron skillet for 5 minutes before slicing into wedges and serving warm. It will release easily from the well-buttered pan.