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Breads

Pain de Maïs

The Quirky Foodster Team

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15 min
Prep
35 min
Cook

Ingredients

  • 250 g (1 3/4 cups) cornmeal
  • 125 g (1 cup) flour
  • 80 g (6 tbsp) sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 250 ml (1 cup) milk or coconut milk
  • 60 ml (1/4 cup) vegetable oil

Method

  1. Preheat the oven to 190°C (375°F) and grease a loaf tin or square baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, milk, and oil together.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined, taking care not to overmix.
  5. Pour the batter into the prepared tin and smooth the top.
  6. Bake for 30-35 minutes, until a skewer inserted into the centre comes out clean and the top is golden.
  7. Let cool in the tin for 10 minutes before turning out and slicing.

Introduction: Corn is one of Gabon's long-cultivated food crops, and this dense, subtly sweet cornbread reflects the adoption of baking traditions alongside local corn cultivation, often baked in home ovens for special weekend meals or brought to community gatherings.

Cultural Background: Corn is one of Gabon's long-cultivated food crops, and this dense, subtly sweet cornbread reflects the adoption of baking traditions alongside local corn cultivation, often baked in home ovens for special weekend meals or brought to community gatherings.

Tips: Do not overmix the batter once the wet and dry ingredients are combined, as this can make the cornbread dense and tough.

Variations: Using coconut milk in place of dairy milk gives a subtly tropical flavour favoured in coastal households. Vegetarian as written; for a vegan version, replace eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water, and use coconut milk.

Storage: Store wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Warm slices in a low oven or toaster for a few minutes, or enjoy at room temperature.

Nutrition: Approx. 240 kcal, 5 g protein, 9 g fat, 36 g carbohydrates per serving.

FAQs:

Q: Can this be made without eggs?

A: Yes, a flaxseed-and-water mixture works well as a binder in place of the eggs.

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