Cayman Custard-Topped Cornbread - cooking recipe

Ingredients

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
1/4 cup butter, melted
1 egg, slightly beaten
1 teaspoon vanilla extract

Preparation

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.