Cayman Custard-Topped Cornbread
Recipe information
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Cooking:
10 min.
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Servings per container:
15
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Source:

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.