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3.67 from 3 votes

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
Course: desserts
Cuisine: Haitian
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.