Cayman Islands Cornbread Recipes

CAYMAN CUSTARD-TOPPED CORNBREAD

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.

CAYMAN ISLANDS CORNBREAD

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square baking pan well.
• Combine flour, cornmeal, sugar, baking powder, cinnamon, nutmeg, and salt.
• Whisk together both types of milk, eggs, butter, rum, and vanilla in another bowl.
• Combine both mixtures using a wooden spoon, just enough to dampen all ingredients (it will still be a bit lumpy).
• Pour into prepared pan and bake until golden brown and cake tester comes out clean, about 45 minutes.
• Let cool on rack slightly before cutting into 12 small squares.

CAYMAN MUDSLIDE

Steps:

• Blend all ingredients along with a large scoop of crushed ice in a blender until smooth.
• Serve in a hurricane glass--additional Kahlua optional.