Cayman Custard-Topped Cornbread

You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 340 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3 cups white sugar
• 1 tablespoon baking powder
• 1 pinch ground cinnamon
• ¼ cup butter, melted
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon cornstarch
• 1 (14 ounce) can coconut milk
• 1 cup cornmeal
• 1 egg, slightly beaten
• 1 pinch freshly grated nutmeg, or more to taste
• 1 (14 ounce) can water
• 1 (12 fluid ounce) can water

Recipe Instructions

Step 1

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

Step 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.

Step 3

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