Name: Cayman Custard-Topped Cornbread recipe
Ingredients: 3 cups white sugar;1 cup all-purpose flour;1 cup cornmeal;1 tablespoon baking powder;1 tablespoon cornstarch;1 pinch ground cinnamon;1 pinch freshly grated nutmeg, or more to taste;1 (14 ounce) can coconut milk;1 (12 fluid ounce) can evaporated milk;1 (14 ounce) can water;1 (12 fluid ounce) can water;¼ cup butter, melted;1 egg, slightly beaten;1 teaspoon vanilla extract

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Ingredients

3 cups white sugar 1 cup all-purpose flour 1 cup cornmeal 1 tablespoon baking powder 1 tablespoon cornstarch 1 pinch ground cinnamon 1 pinch freshly grated nutmeg, or more to taste 1 (14 ounce) can coconut milk 1 (12 fluid ounce) can evaporated milk 1 (14 ounce) can water 1 (12 fluid ounce) can water ¼ cup butter, melted 1 egg, slightly beaten 1 teaspoon vanilla extract

Nutrition Info

340.1 calories carbohydrate: 57.8 g cholesterol: 27.8 mg fat: 11.2 g fiber: 0.9 g protein: 4.2 g saturatedFat: 8.2 g servingSize: - sodium: 156.5 mg sugar: 42.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk, fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed, pour into the prepared dish.
Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

Recipe Yield

1 9x13-inch pan

Recipe Note

You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!

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