Pain Mais - Haitian Cornbread
Pain Mais - Haitian Cornbread enriched with coconut and bananas are perfect for tea time, brunch or dessert!
Prep Time15 mins
Cook Time1 hr
Servings: 18 people
- 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 11x7 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.
Leftovers should be refrigerated.
It is best eaten warm. Simply reheat in the microwave for 1 minute.