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Recipe Cards
A compilation of recipes from each of the 28 National Estuary Programs*

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San Juan Bay Estuary
Phone: 787.725.8162
Web: www.estuario.org

Pan De Maiz Con Lecho de Coco (Coconut-Milk Cornbread)

For a standard loaf of bread (9" x 5" baking pan):
1 cup cornmeal flour
1 cup all-purpose flour
1 cup coconut milk
1 cup sugar
2 eggs
1/2 cup butter
1 tsp salt
4 tsp baking powder

Preheat oven to 350 degrees. Combine all dry ingredients and mix thoroughly. Melt butter in a pan and let cool lightly. Scramble eggs and mix with butter. Fold butter and egg mixture into the dry ingredients. Add coconut milk and mix well.

Grease a baking pan and pour mixture into it. Bake for 30-40 minutes. A knife inserted in the bread should come out clean when the bread is ready. Serve warm with honey and butter.

Buen provecho!

Coconuts and coconut products, such as coconut milk and shredded coconut, have long been a distinguishing note in Puerto Rican cuisine, particularly in coastal areas with a rich African heritage.

* ANEP and its associates are not responsible for any health difficulties caused by recipes found on this website.

The San Juan Bay Estuary system has provided valuable resources to the residents of the region for centuries. People are attracted to the port, beaches, beautiful parks, and historical and natural areas-these resources are vital to the regional economy. Some endangered, endemic, and/or rare species in the estuary's watershed and associated areas include the brown pelican, the peregrine falcon, the yellow-shouldered blackbird, the leatherback seaturtle and the manatee. San Juan Bay is the only National Estuary Program in the tropics.