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Cayman Custard-Topped Cornbread

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"You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!"
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1 h 40 m servings 340 cals
Original recipe yields 15 servings (1 9x13-inch pan)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 340 calories; 11.2 g fat; 57.8 g carbohydrates; 4.2 g protein; 28 mg cholesterol; 156 mg sodium. Full nutrition

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