Ingredients
-
2
-
1
-
1/2
-
2
-
1/2
-
1/4
-
1/4
-
3/4
-
3/4
-
1/2
-
2
-
2
-
1
-
-
Directions
Cayman Islands Cornbread,Adapted from the RSVP section of an old issue of Bon Appetit. This recipe was from a resort in the Cayman Islands. This is a sweeter, more cake-like cornbread and has a bit of rum in it.,Years ago my husband and I were introduced to Cayman Island cornbread at a wonderful restaurant in Georgetown. I think it was called the Eagles Nest. The host told us it was different from the cornbread we Americans were used to, and he was right! That meal is one of the best things I remember from that trip. Unfortunately, the Eagles Nest was destroyed during Hurricane Ivan. This recipe is the closest Ive found to that wonderful memory and I thank you for sharing it.,The cornbread was very sweet and you could definitely taste the cinnamon. The recipe was okay and did accompany the Jamaican pork loin I made nicely.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Grease a 9-Inch Square Baking Pan Well. |
|
3
Done
|
Combine Flour, Cornmeal, Sugar, Baking Powder, Cinnamon, Nutmeg, and Salt. |
|
4
Done
|
Whisk Together Both Types of Milk, Eggs, Butter, Rum, and Vanilla in Another Bowl. |
|
5
Done
|
Combine Both Mixtures Using a Wooden Spoon, Just Enough to Dampen All Ingredients (it Will Still Be a Bit Lumpy). |
|
6
Done
|
Pour Into Prepared Pan and Bake Until Golden Brown and Cake Tester Comes Out Clean, About 45 Minutes. |
|
7
Done
|
Let Cool on Rack Slightly Before Cutting Into 12 Small Squares. |
