Pain de Mais (Haitian Cornbread)
While it’s called cornbread, it really isn’t eaten as a side with your meal like most other cornbread. This Haitian cornbread is really more of a cake that is eaten as a dessert. There are many varieties of flavors and textures within this cake. 2-1 ratio of cornmeal to flour. There is mashed bananas, shredded coconut, evaporated milk, coconut milk, cinnamon, nutmeg, ginger, rum...just to name a few of the 17 ingredients to make up this moist deliciousness. Did I mention 2 sticks of butter?!
Servings: 12
Ingredients
Dry Ingredients
- 2 cups cornmeal
- 1 cup flour
- 1 tbsp cinnamon
- 1 tbsp ginger powder
- 1 tsp nutmeg
- 1 tsp baking powder
Wet Ingredients
- 2 sticks butter 16 tbsp
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 12 oz evaporated milk
- 12 oz coconut milk
- 1 cup shredded coconut
- 2 bananas mashed
- 1 lemon zested
- 2 tsp vanilla extract
- 2 tsp rum extract or 1 tbsp of rum
Instructions
- Mix together all of the dry ingredients.
- Mix together all of the wet ingredients.
- Slowly mix in all of the dry ingredients into the wet.
- Preheat the oven to 325 degrees. Grease a 9x13 cake pan. Pour in the cake batter.
- Bake the cake for 50 minutes, up to an hour. Let completely cool before serving.
