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    My Colombian Recipes » Recipes » Breads and Cakes » Mantecada (colombian-style Butter Corn Bread)

    Mantecada (Colombian-Style Butter Corn Bread)

    Jan 30, 2013 · Modified: Jul 17, 2021 by Erica Dinho · 21 Comments

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    Mantecada (Colombian-Style Butter Corn Bread)Pin

    Mantecada (Colombian-Style Butter Corn Bread)

    Erica Dinho
    5 from 19 votes
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine Colombian
    Servings 8 servings

    Ingredients
     

    • 1 ½ cups corn meal
    • ½ all purpose flour
    • 1 teaspoon baking powder
    • 2 sticks unsalted butter
    • 1 cup of sugar
    • 5 large eggs
    • 1 teaspoon of vanilla extract
    • 1 tablespoon of milk rum or aguardiente

    Instructions
     

    • Preheat an oven to 350°F. Butter a 9-inch square cake pan.
    • In a large bowl, using an electric mixer on medium speed, beat together the butter and the sugar until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and rum.
    • In another bowl, stir together the corn meal, baking powder and flour. Add the dry ingredients to the wet ingredients in 2 additions, beating on low speed after each addition until smooth. Spread the batter evenly in the prepared pan.
    • Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.
    Keyword colombian bread
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Mantecada (Colombian-Style Butter Corn Bread)Pin
    Mantecada (Colombian-Style Butter Corn Bread)Pin

    Mantecada is a traditional Colombian butter corn cake that is very popular in the capital of the country, Bogotá. This cake tastes best when freshly prepared and it is usually served with berry preservers (Dulce de Mora o Fresa) on the side.

    The first time I had Mantecada was in a hotel in Bogotá about fifteen years ago while training for a new job. They served it to me as a complimentary afternoon snack with fresh blackberry preserves on the side and I fell in love with it. I have been receiving requests from my readers for this recipe ever since I began blogging, so I went to one of my good friends here in the United States, who is from Bogotá, and she shared her mom's recipe with me.

    Some Colombian people add aguardiente, an anise flavored liquor, others add rum, while others don't add any alcohol at all to the batter. So, you can decide what to add to your Mantecada, depending of your taste. I like mine with a little rum flavor. This recipe tastes just like I remember it.

    Buen provecho!

    Mantecada (Colombian-Style Butter Corn Bread)Pin
    Mantecada (Colombian-Style Butter Corn Bread)Pin
    Mantecada (Colombian-Style Butter Corn Bread)Pin

    More Desserts Recipes

    Arroz Con Leche Colombiano (Rice Pudding)Pear Quesadilla (Quesadilla De Pera)Roscón De Bocadillo O Guayaba (Guava Paste Stuffed Bread)Tres Leches Cake De Arequipe (Three Milks Cake With Dulce De Leche)Simple Empanada Dough For Baking
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. grace

      January 30, 2013 at 10:59 am

      5 stars
      i like my cornbread buttery and with an extra pat of butter on top! 🙂

      Reply
    2. Evelyne@cheapethniceatz.com

      January 30, 2013 at 4:35 pm

      5 stars
      I am a big fan of any corn bread but this one looks especially good. I would do the rum for sure.

      Reply
      • Rosie

        September 05, 2022 at 1:22 am

        Your recipe says 1/2 all purpose flour. I assume you mean half a cup?

        Reply
    3. Angie@Angie's Recipes

      January 31, 2013 at 4:29 am

      5 stars
      Lovely! I have to bake a batch too!

      Reply
    4. Belinda @zomppa

      January 31, 2013 at 6:09 am

      5 stars
      I would have been loyal to that company forever! And gain 5000 jobs on the job,

      Reply
    5. rebecca

      January 31, 2013 at 8:31 am

      5 stars
      looks tasty and love the way it is served

      Reply
    6. Jeannie

      January 31, 2013 at 7:40 pm

      5 stars
      That looks so yummy! I have tried baking cornbread once and it turned out pretty grainy...I must have used the wrong kind of cornmeal!

      Reply
    7. Chris

      February 15, 2013 at 8:48 pm

      5 stars
      You are going to break my Pin finger if I have to keep pinning all of your recipes, lol.

      Reply
    8. Chantelle Brittain

      February 24, 2013 at 2:56 am

      5 stars
      Thanks so much for sharing this beautiful recipe. My partner is from Bogota and he misses this type of food so much in Australia. But he is definey not a great cook!!! Can you please explain what you mean by corn meal? In Australia we have white corn flour for thickening soups or other than that the corn meal of yellowish Colombian areparina that we can buy to make arepas. Thanks 🙂

      Reply
      • Erica

        February 24, 2013 at 7:55 am

        5 stars
        Masarepa is pre-cooked corn flour....You have to use regular corn flour or you can use polenta.

        Reply
    9. Amy

      March 07, 2013 at 5:43 pm

      5 stars
      Your cornbread looks yummy!!

      Could you please tell me how much is 1 stick of butter = to a block of butter in kilograms? 200grms?

      Thank you!

      Reply
      • Erica

        March 08, 2013 at 8:00 am

        5 stars
        4oz or 113g

        Reply
    10. Bomvero

      May 30, 2013 at 11:27 am

      5 stars
      Una pregunta:
      1/2 all purpose flour. De que medida?
      Gracias.

      Reply
    11. Nathaly

      December 19, 2013 at 8:47 am

      5 stars
      Hi 🙂 I love your recipes... Today I wanted to make mantecada but I could find corn meal, only cornbread flour. Is this the same? Thank you

      Reply
      • Erica Dinho

        December 19, 2013 at 12:51 pm

        5 stars
        Yes.

        Reply
    12. MrsH

      June 04, 2015 at 2:32 am

      5 stars
      Hello,

      It's a wonderful & oh so tasty recipe, thanks for taking the time to share it with everyone!

      If I wanted to use this as a birthday cake (strawberry filling), what frosting would you recommend? I don't think it's very typical for a bday cake, right?

      Thank you so much!

      Reply
    13. Elsa

      February 06, 2017 at 4:41 pm

      5 stars
      Thanks for giving the measurements in cups instead of grams After 45 years living in the USA it is difficult to make the conversion! And also for the oven temperature in Fahrenheit degrees instead of Centigrades.

      Reply
    14. Brittany Ortiz

      December 13, 2018 at 12:47 pm

      5 stars
      I found another recipe that has the flour and corn meal measurements reversed - 1 1/2 flour and 1/2 cup corn meal. Is this recipe more accurate?

      Reply
    15. Maria

      April 16, 2020 at 1:59 pm

      5 stars
      Hola, corn meal puede ser pan?

      Reply
      • Erica Dinho

        April 20, 2020 at 2:19 pm

        5 stars
        Es diferente harina de maiz, no para arepas.

        Reply
    16. Viviana

      April 06, 2023 at 8:59 pm

      Es corn meal Lo Mismo a mazeca?

      Reply

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    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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