Cayman Style Cornbread ***

Preparation time: 15 mins. Cooking time: 25 mins. Serves: 9



  • 1 1/2 cups cornmeal/polenta
  • 3/4 cup flour
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups cream/evaporated milk
  • 2 large eggs, lightly beaten
  • 1/2 cup margarine, melted


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.

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