Ingredients
15
15 servings
- •3 cups white sugar
- •1 cup all-purpose flour
- •1 cup cornmeal
- •1 tablespoon baking powder
- •1 tablespoon cornstarch
- •1 pinch ground cinnamon
- •1 pinch freshly grated nutmeg, or more to taste
- •1 (14 ounce) can coconut milk
- •1 (12 fluid ounce) can evaporated milk
- •1 (14 ounce) can water
- •1 (12 fluid ounce) can water
- •¼ cup butter, melted
- •1 egg, slightly beaten
- •1 teaspoon vanilla extract
Instructions
- 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.
Nutritional Facts
Per 15 servings
- Calories: 340
- Carbohydrate: 58g
- Fat: 11g
- Fiber: 1g
- Protein: 4g
- Sugar: 43g
Related Recipes
Simple Custard
Cornbread Made with Coconut Oil
Gooey Custard Cheesecake
Vanilla Custard Pie
Puerto Rican Breakfast Custard
Hot Water Cornbread
Amusement Park Cornbread
Homesteader Cornbread
Corn Cornbread
Easy Chocolate Custard
Unleavened Cornbread
