Sunday, February 2, 2014

Sweet Caribbean Cornbread

WELL...tomorrow IS THE DAY. I am scheduled for a c-section at 8AM tomorrow morning. I doubt I will be getting a lot of sleep tonight.....

I am very tired right now, but couldn't settle enough to take a nap....Ug. Trying to get all of the laundry done so we are prepared for the week ahead. It's amazing how much laundry 3 people can produce. I can't even imagine family's with 4 or 5 kids.

Alright...onto the food. We had a Caribbean themed meal the other night. We had boiled cabbage, coconut beans and rice and this delicious sweet cornbread....

It tastes more like cake than cornbread. It kind of reminded me of carrot cake, though there were no carrots in it..

Sweet Caribbean Cornbread

1 cup all purpose flour
3/4 cups yellow cornmeal
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup milk
1/2 cup sweetened canned coconut milk
1/2 cup butter, melted and cooled
2 eggs, beaten
1/2 cup shredded sweetened coconut

Preheat oven to 400 and grease 8 inch baking pan.

Sift together flour, cornmeal, brown sugar, baking powder, salt, nutmeg and cinnamon in a large bowl.

Combine milk, coconut milk, butter and eggs in another bowl. Pour in flour mixture and stir until combined. Stir in coconut.

Pour into greased baking dish and bake for 25 to 30 minutes, until knife inserted comes out clean!

Dig in!

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