Name: Cayman Custard-Topped Cornbread
Prep time: 10 min
Cook time: 10 min
Yield: 15
Ingredients: White sugar - 3 cups; All-purpose flour - 1 cup; Cornmeal - 1 cup; Baking powder - 1 tablespoon; Cornstarch - 1 tablespoon; Ground cinnamon - 1 pinch; Freshly grated nutmeg, or more to taste - 1 pinch; Coconut milk - 1 (14 ounce) can; Evaporated milk - 1 (12 fluid ounce) can; Water - 1 (14 ounce) can; Water - 1 (12 fluid ounce) can; Butter, melted - ¼ cup; Egg, slightly beaten - 1; Vanilla extract - 1 teaspoon

Ingredients for - Cayman Custard-Topped Cornbread

1. White sugar 3 cups

2. All-purpose flour 1 cup

3. Cornmeal 1 cup

4. Baking powder 1 tablespoon

5. Cornstarch 1 tablespoon

6. Ground cinnamon 1 pinch

7. Freshly grated nutmeg, or more to taste 1 pinch

8. Coconut milk 1 (14 ounce) can

9. Evaporated milk 1 (12 fluid ounce) can

10. Water 1 (14 ounce) can

11. Water 1 (12 fluid ounce) can

12. Butter, melted ¼ cup

13. Egg, slightly beaten 1

14. Vanilla extract 1 teaspoon

How to cook deliciously - Cayman Custard-Topped Cornbread

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2 . Stage

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.

3 . Stage

Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.