Intriguing is what I thought when I saw this recipe. I love corn bread. I remember a place where we used to go when we first got married that served the most amazing corn muffins. It was a buffet and you could have all you wanted and that was my favorite thing to eat. I have never been able to replicate those corn muffins but it doesn’t stop me from trying.
This corn bread is so yummy. The rum, coconut and nutmeg, which are such different ingredients compared to any other corn bread I have ever made, combine to make a wonderful flavor. I wish I could be more descriptive. The flavor reminds me of something from my past that I just can’t put my finger on. Maybe I need to have another piece.
Meanwhile, preheat your oven to 400 degrees F and butter and flour an 8 inch square pan.
Melt butter and combine it with the milk, rum and eggs in a large bowl and whisk to combine.
Add the remaining ingredients and mix until moistened through.
Spread in the pan and bake for 25-30 minutes until done.
Sweet and exotic, I’m sure you’ll agree that this cornbread is Mmmmm FABU!
Carribean Corn Bread
1 1/2 cups milk
1/2 cup butter, melted and cooled
2 tablespoons rum
2 eggs
2 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
1/3 cup flaked coconut
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees. Grease an 8″ square pan.
Combine the milk, butter, rum and eggs in a large bowl; whisk until well mixed. Add in remaining ingredients; stir just until moistened. Spread in the greased pan.
Bake 25-30 minutes, or until done. Serve warm or at room temperature.
