Zutaten für Cayman Islands Cornbread
- All Purpose Flour
- Yellow Cornmeal
- Granulated Sugar
- 2 teaspoons baking powder
- Ground Cinnamon
- Ground Nutmeg
- ½ teaspoon salt
- Evaporated Milk
- Milk
- Unsalted Butter
- 2 large eggs
- Dark Rum
- Vanilla Extract
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Zubereitung von Cayman Islands Cornbread
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup milk, 2 large eggs, 6 tablespoons (3 ounces) melted unsalted butter, 2 tablespoons dark rum, and 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients using a wooden spoon or spatula, just until combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cut into 12 squares and serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
34g
Fat
31g
Carbs
11g
