Karen Hursh Graber

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Pan de Elote del Istmo:
Isthmus-Style Corn Bread

We had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made with ground corn rather than corn flour and has a unique consistency. The bread we bought was made with pork lard and was quite tasty, but corn oil could be substituted.

Ingredients:

• 4 cups corn kernels, ground to a puree
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 tablespoon salt
• 1/3 cup melted lard or corn oil

Preparation:

Grease an 8" square baking pan.

Mix the corn, sugar, baking soda and flour. Add the lard or corn oil and stir to blend well.

Pour into baking pan and bake in a pre-heated 350º oven for one hour.

Serves 4-6.

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