Margarita's International Recipes
I love cornmeal cake and this one sounded great in theory, but the results were disappointing. As it turns out, it was my fault. Until making it, I hadn't realized there is a fundamental difference between green and black cardamon. The recipe didn't specify which one to use and I had the latter, so that's what I used. Unfortunately, it was the wrong choice. The cake tasted purely of black cardamon. The second problem is that I found the cake too dense and too dry. I did love the flavor of the coconut milk mixed with brown sugar, and I might try pouring that over regular cornmeal cake.
- 2 cups cornmeal
- 1 1/2 cups brown sugar, divided
- 2 1/2 Tbsp. grated coconut
- 1 tsp ground ginger
- 1 tsp ground green cardamon
- 2 cans coconut milk
- 1/2 cup water, divided
Preheat oven to 350F.
In a large bowl, mix together cornmeal, 1 cup brown sugar, coconut, ginger, cardamon, 1 can of coconut milk and 1/4 cup water. Pour into an 8"x8" baking pan. Bake for 20 to 30 minutes, or until it sets.
Meanwhile, whisk together the remaining can of coconut milk with the remaining 1/2 cup of brown sugar and 1/4 cup of water. Pour the mixture on top of the cake and continue cooking for another 30 minutes. Let cool.
Adapted from a recipe at Guyana Dining.
Guyanese Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail