Cornbread. Could there be anything more American? This national classic made me ponder whether the French eat anything close to cornbread, as I found cornmeal nonexistent in Paris’s markets.
I’ve heard it exists in some of the smaller, international grocery stores there, but it’s definitely not a staple item in their markets’ baking aisles. The French just don’t seem to have the fascination with corn that Americans do. That said, after a bit of some research, I found out that cornbread, known as pain de mais, does exist in France, but in the very southwestern Basque region.
Back when Christopher Columbus was around, he brought back the concept of cornbread from his travels to the Americas and this introduction was made in Spain and Southwestern France.
While you can find pain de mais and other sweet cornmeal variations in the bakeries of Southwestern France, classic American cornbread tends to be my favorite way to enjoy cornmeal.
While it’s called a bread, American cornbread resembles cake more than any kind of bread. It’s tender and light, and usually errs on the side of being sweet.
Some types of cornbread are very sweet, but I enjoy sweetening some of the batter with honey rather than just all granulated sugar as I find the honey adds a delicate sweetness and warmth to the cornbread that goes so well with the textured cornmeal.
I love pairing my cornbread with homemade preserves or compotes; I feel like it’s a very French thing to do. So to compliment my own version of pain de mais, I made this plum compote. The compote just adds a little something special to the cornbread, providing varying flavor and texture.
Honestly, I love any excuse to make cornbread, but I find it especially comforting in the fall. It is obviously a well-known food in American Thanksgiving spreads; it’s always one of the first foods gone at my holiday dinners. It’s not difficult to understand why, though.
In my opinion, a perfect cornbread is tender and moist on the inside with a slightly crisp exterior, and has an enjoyable sweetness that isn’t overwhelming.
Whether you’re pairing the bread with your turkey, or you just decide to whip some up for breakfast, you’ll quickly understand why this bread became such a favorite here and enthusiastically shared abroad.
Pain de Mais (cornbread)
Sweet and tender cornbread, perfect as a side for holiday meals.
Ingredients
- 2 tbsp unsalted butter plus more for greasing pan
- 1/2 cup whole milk
- 1 1/2 tbsp honey
- 2 tbsp granulated sugar
- 1 egg
- 2/3 cup + 1 tbsp cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
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Preheat the oven to 400°F. Grease a 6-inch cake pan with softened butter.
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Melt the butter and warm the milk in a medium saucepan together over medium low heat. Add the honey and stir to combine. Remove from the heat.
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Add the sugar and egg, and whisk to combine. Then add the cornmeal, all-purpose flour, baking powder, and salt to the saucepan. Whisk until the batter is combined and smooth.
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Pour the batter into the prepared cake pan. Bake for approximately 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
lindsey says
Delicious!! Love that you serve this bread with preserve, looks incredible!!
Beeta @ Mon Petit Four says
Thank you Lindsey! It’s so fun to eat it with preserves because the bread is a great base for almost any type of fruit jam or compote <3
Cheyanne @ No Spoon Necessary says
Cornbread is totally quintessential American Thanksgiving. Whether we have plain cornbread or cornbread stuffing, it is always on our holiday table. Yours looks delicious, Beeta! Moist, fluffy and corn-tastic! 😉 LOVE that you sweetened this with honey!!! That is such a fabulous idea! With a little compote on top I could totally eat this for breakfast or as a snack daily! Thank you for sharing my dear! Cheers to you and a beautiful Thanksgiving! <3 XOXO
Beeta @ Mon Petit Four says
Thank you so much, Cheyanne! You’ve always got fun adjectives – corntastic! 😉 But it’s true, this bread is such a staple for holiday dinners. I love the idea of using it in stuffing – so yummy! Thanks so much for your sweet words and I hope you have the most wonderful Thanksgiving in your new home! <3
Eva says
J’adore ton blog! Une belle découverte, avec de très belles photos et recettes très intéressants comme cet pain de maïs ! Une recette comme je les aime, simple et efficace!
Beeta @ Mon Petit Four says
Merci, Eva!! Vous etes tres gentille <3 J’adore cet pain de mais – C’est tres delicieux et facile! XO
Allison Yuzuki says
Looks delicious! I just printed out the recipe and hope to make it soon.
Beeta @ Mon Petit Four says
Thanks so much, Allison! It’s such a tasty and simple recipe. Please let me know if you get a chance to try it <3
Karrie/TastyEverAfter says
I knew you were a southern belle at heart, Beeta! Even though I was born and raised in South FL, I had a southern Grandmother (from Arkansas), so cornbread was always on the table. We always do two kinds of stuffing for Thanksgiving, a typical bread stuffing and a cornbread sausage stuffing. I always use my Grandmother’s cornbread recipe for the stuffing but I’m trying yours this year 🙂 Also, I can’t bear to eat chili without cornbread.
Beeta @ Mon Petit Four says
Yes, ma’am! I think in another life I was an ol’ granny from the South who had a love affair with butter. :p I’m honored you would even think to try my recipe this year instead of your dear grandmother’s – that is so special and means a lot! I hope you enjoy <3 Please let me know how you like it! P.S. Chili NEEDS cornbread! 😉
Jessica Holmes says
I love cornbread so much! It is one of my favourite American foods. We don’t really have it in Australia but that being said, whenever I get a craving, i love to make it at home. Your recipe looks really lovely, I think I will try it next time! Yum!
Beeta @ Mon Petit Four says
Thank you so much, Jess! Isn’t cornbread just wonderful? So neat that you make it at home too in Australia! Please let me know how you like the recipe if you give it a try! XO
Traci | Vanilla And Bean says
I totally thought corn bread was a Southern American thing… despite Polenta being so popular in Europe… so fun to learn it’s a thing in France too. I was raised on Cornbread and Grits, so I think my blood is part cornmeal! I love it and I love this recipe, Beeta. Your cornbread is so light and has a gorgeous crumb. Adding honey instead of sugar sounds sooo mouthwatering. I want to rip right into that slice! Thank you for this my dear! 😀
Beeta @ Mon Petit Four says
lol I love that, Traci…your blood is part cornmeal! :p The honey adds such a delicate sweetness and warmth to the cornmeal…it’s great! 🙂 Thank you so much for your sweet words! Happy Thanksgiving deary! <3
Marissa says
We are huge fans of cornbread in our house! My husband’s parents were both from Memphis, so let’s just say it’s a staple. 🙂 First of all, yours looks amazing. Second of all, you have to have to have to try the corn baguette at Les Berlingots d’Hier – it will knock you out!! It’s on the 4 near the Mouton Duvernet stop. xoxo
Beeta @ Mon Petit Four says
Oh my! This is why I love you Marissa…you are always so thoughtful and have such fantastic ideas! I have never been to Les Berlingots d’Hier, but that’s going to change very soon because I am marking it down as a place to visit!! Woohoo! Thank you so much for the reference and for your kind words, love!! Happy happy Thanksgiving!!!
Kelly says
That’s so cool to hear that you can find cornbread in Southwestern France too. Yours looks so tender and delicious! I love cornbread especially when it’s sweetened with honey or maple syrup. Love the you served it here with plum preserves too! I can’t wait to try this next time 🙂
Beeta @ Mon Petit Four says
Thanks so much, Kelly! The honey adds such a delicate sweetness to the cornbread – it’s wonderful! Hope you had a fabulous Thanksgiving! XO
Thalia @ butter and brioche says
I’ve actually never tried cornbread before Beeta.. so curious to know what it tastes like. I do have my hands on cornmeal though and definitely can see myself trying this recipe out – you make it look SO delicious.
Beeta @ Mon Petit Four says
Cornbread is so so tasty! It resembles cake more than any kind of bread. I think you’d really like it! I hope you get a chance to try. Thanks so much for your kind words, deary! <3 XO
Kathleen | Hapa Nom Nom says
How interesting! I’ll have to send this to my in-laws. When they were living in Germany, one of their favorite places to vacation was the Basque region. And… cornbread happens to be one of my husbands favorite sides! This is definitely a must make!
Beeta @ Mon Petit Four says
Thanks, Kathleen! And that’s so cool your in-laws lived in Germany…Europe in general is just such a neat place to live because you can travel around the continent so easily and quickly! <3
Louise | Cygnet Kitchen says
My husband will thank you for this recipe Beeta! He hates cornbread with corn kernels and spring onions and is always asking me to make it without! I will let you know his verdict! xx
Beeta @ Mon Petit Four says
Mm, but that sounds so yummy! In America, we just tend to always eat cornbread a bit on the sweeter side than savory, even though we pair the bread with savory foods. I hope he enjoys this recipe! <3
Claire Mcandrew says
The first time I tried pain de mais was in Paris… fresh from the bakery . I have struggled to find a French recipe so I am trying yours now… I really hope it’s as good as the bread we had in Paris!!!