Introduction
Pan de Maicena con Queso in Padella is a comforting and gluten-free cheese bread prepared with cornstarch and cooked in a skillet. Originating from Latin American culinary traditions and blending with Italian cooking methods (“in padella” means “in the pan” in Italian), this fusion recipe is perfect for breakfast, a savory snack, or as a side dish. With its crisp golden crust and soft, cheesy interior, it’s both easy to make and incredibly satisfying.
Ingredients:
1 cup cornstarch (maicena)
1/2 cup grated cheese (mozzarella, queso fresco, or Parmesan)
1 egg
3 tablespoons milk (or as needed)
2 tablespoons unsalted butter (melted)
1/2 teaspoon baking powder
Pinch of salt
Optional: chopped herbs (like parsley or oregano) or chili flakes for added flavor
1 teaspoon oil or butter for greasing the pan
Preparation:
In a mixing bowl, combine the cornstarch, grated cheese, baking powder, and salt.
Add the egg and melted butter. Mix well.
Gradually add milk, stirring constantly, until the mixture forms a soft but moldable dough. The consistency should be similar to playdough—not too wet, not too dry.
Heat a nonstick skillet over medium-low heat and lightly grease it with a little butter or oil.
Divide the dough into small portions and flatten them into disks about 1/2 inch thick.
Place the disks in the heated skillet. Cook for 4–5 minutes per side, or until each side is golden brown and the cheese begins to crisp up.
Serve warm, ideally with coffee or tea.
Serving and Storage Tips:
Serve immediately for the best flavor and texture.
These can be stored in an airtight container for up to 2 days and reheated in a toaster oven or skillet to restore crispness.
They pair wonderfully with soups, stews, or as a bread replacement for breakfast sandwiches.
Variation:
