Cornbread de Choclo

Cheesy sweet cornbread with Colombian Flavor. This mash-up brings together the sweet corn flavor of arepa de choclo with the tender crumb of classic cornbread. It’s baked with a melty mozzarella center, a golden crust, and a drizzle of sweetened condensed milk for that signature sweet-meets-savory balance. Perfect for holidays, brunch, or any meal that needs something special.

Why You’ll Love It

• Cheese-pull center: A layer of mozzarella gives that classic arepa de choclo stretch.
• Pre-cooked cornmeal = better crumb: Using P.A.N. (pre-cooked yellow cornmeal) keeps the texture moist and tender.
• Sweet-savory finish: A light condensed milk drizzle pairs beautifully with a salty, flaky-sea-salt crust (similar to the taste of honey butter cornbread).
• 8×8 pan friendly: Easy to bake, slice, and share.

Tips

• Hand-shred mozzarella for the batter; use slices of low-moisture mozzarella for the center layer.
• Metal or aluminum pans give the best browning.

Ingredients

8×8 pan (makes 9 squares)

• 1 cup all-purpose flour
• ¾ cup yellow pre-cooked cornmeal (P.A.N.)
• ¾ cup frozen sweet corn
• ¾ cup almond milk
• ½ cup hand-shredded mozzarella (for batter)
• 5 oz sliced mozzarella (center layer)
• ⅓ cup brown sugar
• ⅓ cup melted butter, plus 1 tbsp for greasing/brushing
• ¼ cup sweetened condensed milk (for drizzling)
• ¼ cup sour cream
• 1 tsp baking powder
• ¾ tsp fine salt
• 2 eggs (batter) + 1 egg (egg wash)
• 1 tbsp water (egg wash)
• 1 tbsp flaky sea salt (for finishing)

Equipment

• 8×8 aluminum or metal baking pan
• Blender or food processor
• Mixing bowl & whisk/brush
• Measuring cups/spoons

Directions

1. Preheat to 375°F (190°C). Grease an 8×8 pan with ½ tbsp butter.
2. Blend the batter. In a blender, combine pre-cooked cornmeal, brown sugar, corn, 2 eggs, melted butter, almond milk, sour cream, baking powder, salt, and flour. Blend until mostly smooth with some corn texture.
3. First layer. Pour half the batter into the pan; smooth the top.
4. Cheese layer. Arrange sliced mozzarella in an even layer.
5. Second layer. Pour the remaining batter over the cheese and smooth.
6. Bake for 30 minutes, until set and lightly golden.
7. Glossy crust. Whisk 1 egg + 1 tbsp water. Brush over the top. Broil 1–2 minutes, watching closely, until glossy and bronzed.
8. Finish & serve. Place ½ tbsp butter on cornbread crust until it melts. Drizzle condensed milk, and sprinkle flaky sea salt. Slice into 9 equal pieces.

If you make this Arepa de Choclo Cornbread, tag @thelittlearepa so we can see your bake! For more Colombian-American recipes and behind-the-scenes stories, join our free Substack newsletter.