Name: Benin Sweet Corn Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 slices
Cuisine: Beninese
Ingredients: 2 cups fine yellow cornmeal; 1 cup all-purpose flour; 2/3 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1/4 tsp ground nutmeg; 2 large eggs, room temperature; 1 1/4 cups warm whole milk; 1/3 cup unsalted butter, melted and slightly cooled; 1 tsp vanilla extract; 2 tbsp neutral oil for greasing

Pain de Maiz is a beloved Beninese sweet corn bread enjoyed at breakfast and alongside savory stews. Its tender crumb and gentle vanilla sweetness make it a staple across Benin households, often paired with spicy sauces or simply butter and tea.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings8

Yield8 slices

Nutrition Facts

Per serving (estimated)

320 kcalCalories
11 gFat
5 gSaturated Fat
50 gCarbs
3 gFiber
17 gSugar
7 gProtein
240 mgSodium
210 mgPotassium
110 mgCalcium
2 mgIron
1 mgVitamin C
280 mcgVitamin A

Ingredients

For the batter

2 cups fine yellow cornmeal
1 cup all-purpose flour
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg

For the wet mixture

2 large eggs, room temperature
1 1/4 cups warm whole milk
1/3 cup unsalted butter, melted and slightly cooled
1 tsp vanilla extract
2 tbsp neutral oil for greasing

Directions

Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or loaf pan with oil, then dust with a thin layer of cornmeal.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and nutmeg until evenly combined.
In a separate bowl, beat the eggs lightly, then whisk in the warm milk, melted butter, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and gently fold with a spatula just until no dry streaks remain; do not overmix or the bread will turn dense.
Pour the batter into the prepared pan, smoothing the top evenly, and let it rest at room temperature for 5 minutes to allow the cornmeal to hydrate.
Bake for 32 to 38 minutes, until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
Cool the bread in the pan for 10 minutes, then turn out onto a wire rack to cool slightly before slicing.
Slice into wedges or thick squares and serve warm with butter, honey, or alongside a savory Beninese stew.

Cook’s Notes

Use finely ground yellow cornmeal rather than coarse grits to achieve the soft, cake-like crumb typical of Pain de Maiz.
Do not overmix the batter; a few small lumps are fine and help keep the bread tender.
For a more traditional Beninese flavor, substitute the vanilla with a pinch of grated lemon zest.
The bread keeps well in an airtight container at room temperature for up to 3 days; warm slices briefly before serving.
Serve with spicy Amaranth Leaf Sauce or simply with butter and a drizzle of honey for a classic Beninese breakfast.