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Dessert

Pan De Maiz

A Dominican cornbread cake made with butter, evaporated milk, eggs, wheat flour, corn flour, sugar, baking powder, salt, raisins, cinnamon, and cloves.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pan De Maiz

Time30 minutes

Ingredients

Directions

Prepare

  1. Stir the eggs for 1 minute and reserve.

  2. Break the cinnamon sticks into 1-inch pieces.

Mix and bake

  1. Mix all the ingredients and stir with a wooden spoon until incorporated.

  2. Pour the batter into a baking pan and bake in the oven for 30 minutes.

  3. Pinch the cake with a clean knife to test doneness.

  4. If the knife does not stick, remove the cake from the oven.

Cool and serve

  1. Let the cake cool before removing it from the pan.

  2. Serve with hot cocoa or coffee.

Nutrition, whole recipe (rough)

985Calories
31 gProtein
28 gFat
157 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Wheatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Wheat + corntop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  3. Evaporated milk + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and help set the cake's structure as it bakes.
All purpose wheat flour
Provides the main structure that holds the cake together.
Corn flour
Adds a tender, grainy texture and corn flavor to the crumb.
Evaporated milk
Adds moisture and richness to the batter.
Softened butter
Adds fat for tenderness and flavor.
Baking powder
Releases gas in the batter so the cake rises.

The step that matters

Testing doneness with a knife. As the batter bakes, its proteins and starches set into a firm crumb. Removing the cake before the centre has set leaves it wet and sunken, while leaving it too long dries it out, so the knife test is the check for when it is done.

Swap the raisin

How well each one fits the dish's main ingredients (butter, evaporated milk, egg, wheat, flour, corn, sugar):

  1. Vanillafits better
  2. Coconutfits better
  3. Raisinthe original
  4. Pumpkinfits about as well

Fit is the average pairing score against butter, evaporated milk, egg, wheat, flour, corn, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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