Cornbread with Cayman Custard

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Cornbread with Cayman Custard

Cayman Custard-Topped Cornbread

Published on June 19, 2020

Total Time:

1 hrs 40 mins

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  • 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

  • ΒΌ cup butter, melted

  • 1 egg, slightly beaten

  • 1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

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

Nutrition Facts (per serving)

340Calories11g Fat58g Carbs4g Protein
None
Nutrition FactsServings Per Recipe15Calories340% Daily Value *Total Fat11g14%Saturated Fat8g41%Cholesterol28mg9%Sodium157mg7%Total Carbohydrate58g21%Dietary Fiber1g3%Total Sugars43gProtein4gVitamin C1mg4%Calcium132mg10%Iron2mg11%Potassium165mg4%
None

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