Even if we call it cornbread as in “pan de maíz”, this is a sweet corn loaf cake that is sweet, soft and tender. It’s made with a mix of flour and cornmeal and other basic baking ingredients that I’m sure are in your home right now. You’ll find this cake at any Puerto Rican bakery and it’s mostly eaten as breakfast or at mid afternoon during coffee break. I have so many memories around this humble cake, but even if you are trying it for the first time, it will warm your soul for sure!

Corn bread, along with “quesitos”, has to be one of the first baked sweets I fell in love with. From a very young age, I would visit a…

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