Haitian Cornbread with banana and coconut has a steamed pudding consistency and is just as much had for breakfast as dessert.
Are you still stumped to add something new to your holiday table this year? I hope these Caribbean desserts this week are inspiring you to complete that holiday menu already!
I am so happy to present Pain Mais – Haitian Cornbread to you. Since I am 1/2 Haitian, I am always happy to present these foods that have such nostalgia for me. They bring back memories of family parties in some rented hall (nobody’s house was big enough to accommodate everyone) with a bunch of “cousins” running around and playing.
To be honest, most of them weren’t my cousins, but cousins of my cousin. When you come from a large family, for some reason, no matter how distantly someone may be related – everybody’s a cousin.
I was always so happy to be with this side of my family because there were kids my own age. On the other side of my family, all of my cousins were either way older than me or way younger than me.
Tables of food laid out with Djon Djon (Mushroom Rice), Poulet (Stew Chicken), Lambi (Stewed Conch), Griot (Double Fried Pork), Rice & Sauce Pois (Red Bean Sauce) and Salade Betteraves (Potato Beet Salad) and either Pain Patate (Sweet Potato Bread) or Pain Mais.
Check out how easy it is to make vegetarian Salade Betteraves – Haitian Potato Beet Salad
Now to today’s recipe of Pain Mais – Haitian Cornbread …
All Caribbean islands have a version of this type of sweet bread. Although it is baked in the oven, it has the consistency similar to a British style steamed pudding like Spotted Dick.
On most English speaking islands, it is called pone and usually either made with cassava (yuca), pumpkin, sweet potato, cornmeal or breadfruit. You can try out the Dutch Caribbean version called Bojo here, made with cassava.
However in Haiti, Pain Mais, when translated, is Cornbread, however, this is no resemblance to American style cornbread like I showed you here.
Whether you call it bread, cake or pudding, I call it delicious!
It is quite dense, however soft and moist. We often eat it for breakfast with coffee and fruit, as well as for dessert.
It is soft and spongy and filled with Caribbean spices!
This large tray is big enough to satisfy everyone at your holiday party!
Pain Mais – Haitian Cornbread
- 1 cup all purpose flour
- 2 cups cornmeal
- 1 cup dessicated coconut
- 1 teaspoon baking powder
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground star anise
- 1 cup softened butter 2 sticks
- ¼ teaspoon salt
- 1 cup sugar
- 2 teaspoons vanilla extract.
- 2 eggs
- 2 mashed bananas
- 12 oz. can evaporated milk
- 13.5 oz. can coconut milk
- 1 tablespoon rum
- Preheat the oven to 350 F. Spray a 11×7 rectangle baking dish with non stick spray.
- In a bowl, combine flour, cornmeal, coconut, baking powder, nutmeg, ginger, cinnamon and star anise. Stir to combine and set aside.
- In the bowl of an electric mixer, combine butter, salt and sugar.
- Mix for a few minutes until well blended and creamy.
- Add vanilla and eggs, one at a time, mixing until thoroughly combined, after each egg.
- Add bananas, evaporated milk, coconut milk and rum. Mix until thoroughly combined.
- Transfer to prepared baking dish.
- Bake for 1 hour, until a tester inserted comes out clean.
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