Maseca Corn Bread (Salporcitos)
Maseca Corn Bread (Salporcitos) is a easy Mexican recipe that serves 8. 200 calories per serving. Recipe by PAN PAN Y MAS on YouTube.
Prep: 25 min | Cook: 35 min | Total: 1 hr 10 min
Cost: $4.85 total, $0.61 per serving
Ingredients
- 4 cup Maseca Corn Flour (fine corn flour for tortillas, any brand)
- 1 cup Brown Sugar (packed)
- 1 pinch Salt (optional)
- 0.5 cup Unsalted Butter (softened, melted)
- 4 tablespoon Lard (optional, can replace with more butter)
- 0.5 tablespoon Baking Powder (ensure fresh)
- 1 tablespoon Ground Cinnamon (or to taste)
- 2 piece Eggs (large, room temperature)
- 0.75 cup Milk (room temperature, can substitute water)
- 2 tablespoon Brown Sugar (for topping) (sprinkle on top, optional)
Instructions
Preheat Oven
Set the oven to 375°F and let it preheat fully.
Time: PT10M
Temperature: 375°F
Combine Dry Ingredients
In a large mixing bowl whisk together the corn flour, brown sugar, pinch of salt, baking powder, and ground cinnamon until evenly distributed.
Time: PT5M
Melt Fats
Melt the butter and lard together in a small saucepan over low heat, then let cool slightly.
Time: PT5M
Add Eggs
Beat the two eggs in a separate bowl, then stir them into the melted butter‑lard mixture.
Time: PT3M
Form the Dough
Pour the wet mixture into the dry ingredients. Gradually add the milk while stirring until a smooth, slightly sticky dough forms.
Time: PT5M
Brief Knead
Turn the dough onto a lightly floured surface and knead gently for about 1–2 minutes until it comes together.
Time: PT2M
Shape Salporcitos
Divide the dough into 24 equal pieces (about 1 oz each). Roll each piece into a small ball or flatten into a short disc and place on a parchment‑lined baking sheet, leaving a little space between them.
Time: PT5M
Add Topping
If desired, sprinkle the tops of the shaped pieces with the extra brown sugar.
Time: PT2M
Bake
Bake in the preheated oven for 30–35 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
Time: PT35M
Temperature: 375°F
Cool and Serve
Remove the pan from the oven, let the salporcitos cool on a rack for about 10 minutes, then serve warm with coffee or tea.
Time: PT10M
Nutrition Facts
- Calories
- 200
- Protein
- 1g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 1g
Dietary info: Vegetarian, Gluten‑Free, Nut‑Free
Allergens: Eggs, Dairy (milk, butter), Corn
Ingredient Substitutions
- Instead of Maseca Corn Flour: Cornmeal (fine), Corn flour (self‑rising)
- Instead of Brown Sugar: White sugar, Coconut sugar
- Instead of Unsalted Butter: Margarine, Vegetable oil (use less)
- Instead of Lard: Butter, Margarine
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Ground Cinnamon: Cinnamon sugar
- Instead of Eggs: Egg replacer, Flax egg
- Instead of Milk: Water, Almond milk
Equipment Needed
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Whisk or wooden spoon
- Baking sheet
- Parchment paper (optional)
- Oven
- Oven mitts
- Cooling rack (optional)
Critical Steps — Do Not Skip
- Mix wet and dry ingredients just until combined to avoid a tough texture.
- Shape the dough into uniform pieces for consistent baking.
- Maintain the oven temperature at 375°F; do not open the door early.
Chef Tips from the Video
- Use room‑temperature milk; it incorporates more smoothly.
- Melt butter with lard for extra flavor and a tender crumb.
- For a caramelized finish, mix a little extra brown sugar with cinnamon and dust the tops before baking.
- Serve warm with a drizzle of honey or a spread of cream cheese for extra indulgence.
Troubleshooting
Dough is too dry and crumbly.
Add a tablespoon of milk at a time until the dough comes together; avoid adding too much.
Dough is overly sticky.
Sprinkle a little extra corn flour and knead briefly until manageable.
Bread does not rise or is dense.
Ensure the baking powder is fresh and the oven is fully preheated; do not over‑mix the batter.
Top browns too quickly.
Place a sheet of aluminum foil loosely over the pan halfway through baking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; reheat before serving.
Room temperature: Can sit at room temperature for 1 day if kept covered.
Make-Ahead Tips
- The dough can be refrigerated, covered, for up to 24 hours before shaping.
- Shape the salporcitos, place on a tray, cover, and freeze; bake from frozen, adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of Salporcitos in Mexican cuisine?
Salporcitos, also known as alporcitos, are traditional Mexican sweet corn breads made from masa de maíz (tortilla flour). They originated as a simple way to use leftover masa, turning it into a snack that families enjoy with coffee or as a modest dessert.
What are the traditional regional variations of Salporcitos in Mexican cuisine?
In central Mexico, Salporcitos are often flavored with cinnamon and brown sugar, while in the south they may include anise or be shaped into small rings. Some regions add orange zest or use piloncillo instead of brown sugar for a deeper caramel flavor.
How is Salporcitos traditionally served in Mexican households?
They are typically served warm, dusted with extra brown sugar, and enjoyed alongside a cup of café de olla or hot chocolate. They can also be paired with fresh fruit or a dollop of crema.
During which celebrations or occasions are Salporcitos commonly prepared in Mexican culture?
Salporcitos are popular during family gatherings, religious festivals such as Día de los Muertos, and as a simple treat for afternoon merienda. Their quick preparation makes them a go‑to snack for spontaneous celebrations.
What makes Salporcitos special or unique in Mexican cuisine?
They showcase the versatility of masa de maíz, turning a staple ingredient for tortillas into a sweet, soft bread. The combination of cinnamon, butter, and brown sugar gives them a comforting flavor that is both familiar and distinctively Mexican.
What are the most common mistakes to avoid when making Salporcitos?
Common errors include over‑mixing the dough, which creates a tough texture, and using cold butter that doesn’t blend well. Also, failing to preheat the oven fully can lead to uneven browning.
Why does this Salporcitos recipe use both butter and lard instead of just one fat?
Butter adds a rich, creamy flavor while lard contributes a flaky texture and authentic Mexican taste. Using both creates a balanced crumb that is tender yet slightly crisp on the outside.
Can I make Salporcitos ahead of time and how should I store them?
Yes, you can shape the dough, cover, and refrigerate for up to 24 hours before baking. After baking, store them in an airtight container at room temperature for one day or freeze for longer storage.
What texture and appearance should I look for when baking Salporcitos?
The tops should be a deep golden brown with a slight sheen from the sugar. Inside, the crumb should be soft, slightly moist, and fragrant with cinnamon.
What does the YouTube channel PAN PAN Y MAS specialize in?
The YouTube channel PAN PAN Y MAS focuses on simple, home‑style Latin American recipes, especially Mexican comfort foods, with an emphasis on using everyday pantry ingredients and quick preparation methods.
How does the YouTube channel PAN PAN Y MAS's approach to Mexican cooking differ from other Mexican cooking channels?
PAN PAN Y MAS emphasizes ultra‑simple, budget‑friendly recipes that use staple ingredients like masa de maíz, often showing how to repurpose leftovers. The host’s friendly, conversational style makes the dishes feel accessible to beginners.
Last updated: August 21, 2026
