Cayman Custard Topped Cornbread Recipes

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CAYMAN CUSTARD-TOPPED CORNBREAD



Cayman Custard-Topped Cornbread image

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!

Provided by Sharice McLean

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h40m

Yield 15

Number Of Ingredients 14

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
¼ cup butter, melted
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 57.8 g, Cholesterol 27.8 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 156.5 mg, Sugar 42.8 g

CUSTARD CORNBREAD



Custard Cornbread image

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

Provided by BeccaB3c

Categories     Breads

Time 50m

Yield 6-9 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 1/3 cups yellow cornmeal
1/3 cup flour, sifted
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups milk
2 eggs
1 cup buttermilk

Steps:

  • Preheat oven to 400 degrees.
  • Put butter in a 9-inch square baking pan, and heat in the oven until butter melts.
  • Sift cornmeal with flour, sugar, baking soda and salt.
  • Beat in 1 cup milk, eggs and buttermilk.
  • Pour batter over melted butter in baking pan.
  • Pour 1 cup of milk carefully over the top of the batter- DO NOT STIR.
  • Bake for 35 minutes, or until bread is golden brown.

Nutrition Facts : Calories 265.8, Fat 9.8, SaturatedFat 5.2, Cholesterol 85.2, Sodium 747.2, Carbohydrate 36.2, Fiber 2.2, Sugar 6.4, Protein 9.1

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