Cuban Pastel de Maiz (Corn Cake)

*article, recipe, and photo by Samuel Reina Calvo. Samuel is a photographer and food enthusiast living in Cuba.

This simple recipe for Pastel de Maiz or Corn Cake, used to be part of Cuban culture and tradition long ago. It was a dish Cubans inherited from Mexico. In modern times, especially after the 80's and 90's, a lot of traditional Cuban foods were forgotten or excluded from people's kitchens like this dish for Corn Cake. This dishes' base, corn, is typical for many Cubans foods, and this Corn Cake is typically served with a sauce, a side with meats, and with soups. Enjoy!


1/2 cup white flour

1/2 cup corn meal

2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoon veg oil

1 egg yolk

1/2 to 1 cup of heavy cream

1/2 teaspoon mustard

1 clove chopped green garlic



Mix flour, corn meal, salt, and baking powder together. 

Add garlic and oil and keep mixing (using a whisk , fork, or hands if needed).

Whip yolk with a whisk.

Add mustard and whipped yolk and keep mixing. 

Add cream trying to get mixture to a soft consistency (not as thick as normal bread, not as soft as for waffles). 

Let mixture rest for a short while (I left it rest for half an hour).

Pre-heat oven to 300 degrees F.

Pour the mixture into a greased baking dish. 

Bake for approximately 35 minutes but be sure to check it often. Top should start to brown and you should be able to insert a toothpick in to the cake and it will come out clean when your cake is done.

*NOTE: you can add additional items to your cake like: raisins, white corn, cheese, olives, and more. We made ours with no additional ingredients.