Margarita's International Recipes
I can't say just how Cayman this recipe for cornbread is. I got it from a recipe adapted by someone who read it in a magazine, which had gotten the recipe from a restaurant in the Cayman Islands. Still, there is rum in it, I figure it's Caribbean enough.
What it is not is particularly good, it's a bit cakey (too high a flour to cornmeal ratio), the excessive baking powder gave it an off taste, it's pretty dry and just not what I like in cornbread. The kids, however, thought it was fine.
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 2 Tbsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 3/4 cup milk
- 3/4 cup evaporated milk
- 1/2 cup unsalted butter, melted and cooled
- 2 eggs
- 2 Tbsp. rum
- 1 Tbsp. vanilla extract
Preheat oven to 350°F. Grease a 9" square baking pan.
In a large bowl, combine flour, cornmeal, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the milk, the evaporated milk, the eggs, the butter, the rum, and the vanilla. Pour milk mixture onto the flour mixture, mixing until just moistened. Pour into prepared pan and bake until golden brown and dry, about 45 minutes.
Adapted from this recipe at Food.com
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