Cayman Custard-Topped Cornbread
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 ⓘ
- 1/4 cup butter, melted ⓘ
- 1 egg, slightly beaten ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1149
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).