Cayman Islands Cornbread Recipe

Name: Cayman Islands Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 cup yellow cornmeal; 1/2 cup granulated sugar; 2 tablespoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3/4 cup evaporated milk; 3/4 cup milk; 1/2 cup unsalted butter, melted and slightly cooled; 2 large eggs; 2 tablespoons dark rum; 1 tablespoon vanilla extract

Servings: persons

2 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup evaporated milk
3/4 cup milk
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract

1
Preheat oven to 350u00b0F.
2
Grease a 9-inch square baking pan well.
3
Combine flour, cornmeal, sugar, baking powder, cinnamon, nutmeg, and salt.
4
Whisk together both types of milk, eggs, butter, rum, and vanilla in another bowl.
5
Combine both mixtures using a wooden spoon, just enough to dampen all ingredients (it will still be a bit lumpy).
6
Pour into prepared pan and bake until golden brown and cake tester comes out clean, about 45 minutes.
7
Let cool on rack slightly before cutting into 12 small squares.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 2 tablespoons baking powder, and more.

Yes, Cayman Islands Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cayman Islands Cornbread

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