Cayman Custard-Topped Cornbread

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, melted
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 cup heavy cream
• 2 tablespoons cornstarch
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add the buttermilk and cream to the egg mixture and mix until combined.
5. Stir the cornstarch, nutmeg, and vanilla extract into the cream mixture.
6. Add the wet ingredients to the dry ingredients and mix until just combined.
7. Grease a 9-inch round cake pan with butter or non-stick spray.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake in the preheated oven for 25 minutes, until a toothpick inserted into the center comes out clean.
10. Allow to cool before serving.

Interesting Facts

• The Cayman Islands are located in the Caribbean Sea.
• Cornbread is a type of bread that originated in the United States.
• Custard is a type of dessert that is made with egg yolks, milk, and sugar.
• Nutmeg is a spice that is often used in desserts.