Pan de Maiz

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or round cake pan with butter or cooking spray. In a small saucepan, combine cinnamon sticks, cloves, and 1 cup of water, then simmer to create a spiced infusion and set aside to cool.

Strain the cooled spice infusion through a fine mesh sieve, discarding the cinnamon sticks and cloves, and reserve the liquid for the batter.

In a large mixing bowl, whisk together the sugar and eggs until the mixture is pale and slightly thickened. Pour in the evaporated milk and the reserved spice infusion, whisking until fully combined.

Gradually fold in the cornmeal, baking powder, and salt into the wet ingredients, stirring until a smooth, pourable batter forms with no dry lumps remaining.

Gently fold the raisins into the batter, distributing them evenly throughout the mixture.

Pour the batter into the prepared baking dish and smooth the top with a spatula to create an even surface.

Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be set and slightly pulling away from the sides of the pan.

Remove the Pan de Maiz from the oven and allow it to cool in the pan for at least 15 minutes before slicing and serving. It may be served warm or at room temperature.