Breads
Pan de Maíz
Colombia
A Colombian cornbread made with fresh corn, cheese, and butter, baked until golden. Sweet and dense, it is a coastal and Andean bakery staple.
Original eatfuls sticker artwork
What it is
A closer look at Pan de Maíz.
A Colombian cornbread made with fresh corn, cheese, and butter, baked until golden. Sweet and dense, it is a coastal and Andean bakery staple.
What to look for
Know it when you find it.
Golden, dense, sweet cornbread with a moist crumb and flecks of cheese, served in wedges.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pan de Maíz.
Colombia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Antigua and Barbuda
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Antigua's soft, slightly sweet enriched loaf, rich with butter and brushed with more on top; the island's everyday bread for breakfast and sandwiches; needs no butter added once baked; many homes have small bakeries built onto them where locals buy fresh-baked loaves; coupled with cheese, sardines, or salami; the daily bread of Antigua.
Antigua and Barbuda
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Traditional Antiguan fried bread; similar to a bread roll but deep-fried and crisp; often filled with cheese or saltfish; a popular breakfast and snack item; found at roadside stands and bakeries; the johnnycake of Antigua; a versatile, portable food; a staple of island street food.
Antigua and Barbuda
Antigua Sunday Bread
Sunday Bread
A rich, slightly sweet yeast bread baked with raisins, dried fruit, and a warm spice blend, a staple of Antiguan Sunday breakfasts and holiday tables.