Preparation time: 15 mins.
Cooking time: 25 mins.
Serves: 9
Discover how to make authentic Cayman Style Cornbread with this easy and quick recipe, adapted from Miss Cleo's Cayman Kitchen. Perfect as a sweet or savory side dish, this traditional bread combines cornmeal, flour, and a hint of sugar for a moist and flavorful result. Ideal for any meal, and simple to prepare in just over 30 minutes!
Equipment: 9’x9' baking pan
Preheat oven to 400F. Grease or butter an 8 inch square baking pan. In a large mixing bowl, combine dry ingredients and blend with a fork or wire whisk. In separate bowl, mix together cream, eggs and margarine, then add all at once to dry ingredients. Mix just until blended, then pour batter into pan. Bake 20-25 minutes, until golden brown on top and knife inserted in centre comes out clean - don’t over-bake or bread will be too dry. Cut into 9 squares.
Originally from ‘Miss Cleo’s Cayman Kitchen’ by Cleopatra Conolly
October 2007: I ran out of margarine last time I made this so substitued a little coconut oil - still came out well and tasted great. VERY important not to overcook as it quickly becomes almost inedibly dry. Serve warm, preferably within a few minutes of cooking. Will last less than 24 hours even in an airtight container.