Pan de Maiz de Carnaval (Carnival Corn Bread)
Servings 10-12
Ingredients:
1 cup sifted all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar (or less to taste)
1 tablespoon baking powder
1 teaspoon salt
1/4 cup (1/2 stick) butter or margarine, softened
1 egg 1 cup plain or vanilla yogurt
2 medium carrots, peeled and shredded
1/2 cup fresh, canned, or frozen corn kernels butter to grease pan
Directions:
1 Preheat the oven to 425 F. Sift the flour, cornmeal, sugar, baking powder, and salt
into a bowl. Cut in the butter until the mixture forms little balls the size of peas.
2 In a separate bowl, beat the egg until frothy. Add the yogurt, carrots, and corn.
Combine with the dry ingredients. Pour into a greased loaf pan. Bake for 20 minutes, or
until a toothpick inserted in the center comes out dry. Cool in a pan.
Servings 10-12
Ingredients:
1 cup sifted all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar (or less to taste)
1 tablespoon baking powder
1 teaspoon salt
1/4 cup (1/2 stick) butter or margarine, softened
1 egg 1 cup plain or vanilla yogurt
2 medium carrots, peeled and shredded
1/2 cup fresh, canned, or frozen corn kernels butter to grease pan
Directions:
1 Preheat the oven to 425 F. Sift the flour, cornmeal, sugar, baking powder, and salt
into a bowl. Cut in the butter until the mixture forms little balls the size of peas.
2 In a separate bowl, beat the egg until frothy. Add the yogurt, carrots, and corn.
Combine with the dry ingredients. Pour into a greased loaf pan. Bake for 20 minutes, or
until a toothpick inserted in the center comes out dry. Cool in a pan.
Puerto Rican Recipes
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