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Cornbread haïtien (pen mayi): recipe illustration
Breakfast

Cornbread haïtien (pen mayi)

A soft, slightly sweet corn bread, denser than its American cousin, served for breakfast or an afternoon snack. Its golden, buttery crumb is eaten warm, often with a coffee or a hot milk drink.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 180 °C (gas mark 4) and butter a square tin about 20 cm wide.
  2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt and nutmeg.
  3. In another bowl, beat the eggs with the milk, melted butter and vanilla.
  4. Pour the wet ingredients over the dry and mix just until you have a smooth batter, without overworking it.
  5. If using raisins, fold them in with a spatula.
  6. Pour into the tin and bake for 35 to 40 minutes, until a knife inserted in the centre comes out clean.
  7. Let it cool for 10 minutes before turning out and slicing.

Variations and tips

Banana version. Mash a ripe banana and add it to the wet ingredients for a moister, more fragrant crumb.

Using what's easy to find. Fine cornmeal is sold in most supermarkets; otherwise use very fine polenta.

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Original Ecomely recipe.