Stickty sweet cornbread??!
Answers: i once had this corn bread it was really sweet and it had this sweet almost sryup like stikyiness at the bottom it was really good anyone know a recipe like this?i think someone told me it was dominican cornbread??
They are called CUSTARD TOP CORNBREADS and are very popular in the Dom Republic and the Caribbean in general. I found a few different recipes:
CUSTARD TOP CORNBREAD I
1 cup flour
1 cup light brown sugar, packed firm
1 cup yellow cornmeal
1/8 teaspoon salt
1/8 teaspoon baking soda
1/4 teaspoon each, cinnamon and nutmeg if desired
1- 14 ounce can coconut milk and enough water
to make 4 cups
1 tablespoon butter, melted and cooled
Spray a 9” x 9” square glass baking dish or pan, or 9 x 5 inch loaf pan with PAM. Preheat oven to 375 F. Mix together the dry ingredients with fork or whisk until blended. Combine the coconut milk and butter and mix well. Stir about a third of the coconut milk/butter mixture into the dry ingredients and blend until mixture is smooth. Gradually add the remaining coconut milk, mixing slowly so there are no lumps. Pour batter right away into prepared pan. Bake for 45 -55 minutes or until custard is set and there are no soft or watery spots on top. Remove from oven and cool pan on wire rack for 30 minutes, then refrigerate until cold.
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Custard Top Cornbread II
This recipe uses only homemade coconut milk and is mixed by hand. Canned coconut milk has something added that keeps the custard from rising.
2 cups flour
2 cups yellow cornmeal
3 cups light brown sugar, packed firm
1/2 teaspoon baking powder
1/2 teaspoon nutmeg & cinnamon, if desired
1 teaspoon salt
8 cups homemade coconut milk
3 tablespoons butter, melted
2 tablespoons vanilla
You will need a very large pan for this, about 11 x 17 inches, Spray pan lightly with PAM or other vegetable oil spray. Preheat oven to 400 F and place the rack in the center of the oven. Mix together the first six dry ingredients until blended. Combine coconut milk, butter and vanilla and mix well. Add about 2 cups of coconut milk mixture to the dry ingredients and blend until smooth, then gradually add the remaining coconut milk in batches, mixing slowly to make sure there are no lumps. Pour batter right away into prepared pan. Bake for about two hours, until custard has risen and is set. Remove from oven and cool pan on wire rack for 30 minutes, then refrigerate until chilled.
Custard Top Cornbread III
This recipe is rich, delicious and sweet with a thick layer of custard—and could double as dessert.
3-1/2-cups white sugar
4 large eggs, beaten
7 cups coconut milk (3 cans plus 1 cup water)
2 tablespoons melted butter, cooled
1/2 cup (1-4-oz. bottle) vanilla flavoring
1 cup flour
1 cup yellow cornmeal
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Preheat oven to 375F—make sure rack is in center of oven. Spray a deep 9 x 13 x 2 inch baking dish with Pam. In a large bowl, blend eggs and sugar until smooth, then stir in coconut milk, butter and vanilla, mixing until smooth. In another large bowl, mix flour, cornmeal, cinnamon, nutmeg and salt with a fork or wire whisk until blended. Slowly pour 2 cups of coconut milk mixture into the cornmeal mixture and blend until smooth, using rubber spatula to scrape the bottom of bowl. Make sure there no dry ingredients remaining at the bottom. Slowly add remaining coconut milk and mix until there are no lumps. You may want to use a wire whisk or rotary hand beater. Pour into prepared pan and bake immediately for 90 minutes or until custard has risen and is set and there are no soft or watery spots. Remove from oven and cool 30 minutes, then refrigerate for 2 hours or longer until well chilled. You can serve cold or at room temperature.