Taste the World - Cayman Islands - Cayman Islands Corn Bread


*Official name: Cayman Islands *Motto: "He hath founded it upon the seas" *Capital: George Town *Official Languages: English *Government: British overseas Territory (Parliamentary dependency under constitutional monarchy)  *Area: 102 sq mi *Population: (census) 56,732 *Currency: Cayman Islands Dollar (KYD) *Time Zone: EST *Drives on the: left *International code: KY (data from Wikipedia)

For Cayman Islands, I made this recipe for Cayman Islands Cornbread. I love this recipe. I think it's going to be my go-to cornbread recipe. It adds a lovely subtly cinnamon and nutmeg flavor, along with a little kick from the rum extract. Spread it with a little bit of butter, and you'll be in heaven. 


Cayman Islands Cornbread


  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup evaporated milk
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1/4 tsp rum extract
  • 1 tablespoon vanilla extract


1. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan well.

2. Combine flour, cornmeal, sugar, baking powder, cinnamon, nutmeg, and salt. Whisk together both types of milk, eggs, butter, rum extract, and vanilla in another bowl. Combine both mixtures using a wooden spoon, just enough to dampen all ingredients (it will still be a bit lumpy).


3. Pour into prepared pan and bake until golden brown and cake tester comes out clean, about 45 minutes. Let cool on rack slightly before cutting into 12 small squares.