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Ingredients1 h 40 m servings 340
Original recipe yields 15 servings (1 9x13-inch pan)
- 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.
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- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 340 calories; 11.2 57.8 4.2 28 156 Full nutrition
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