Cayman Custard-topped Cornbread

Ingredients

• Servings: 1
• 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
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• 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.