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Mantecada (Colombian-Style Butter Corn Bread)

Mantecada (Colombian-Style Butter Corn Bread)

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


  • 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


  • 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
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