Cayman Custard-Topped Cornbread

• 3 cups white sugar
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 tablespoon cornstarch
• 1 pinch ground cinnamon
• 1 pinch freshly grated nutmeg, or more to taste
• 1 (14 ounce) can coconut milk
• 1 (12 fluid ounce) can evaporated milk
• 1 (14 ounce) can water
• 1 (12 fluid ounce) can water
• 1/4 cup butter, melted
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
3. Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

white sugar, flour, cornmeal, baking powder, cornstarch, ground cinnamon, nutmeg, coconut milk, milk, water, water, butter, egg, vanilla

Taken from www.allrecipes.com/recipe/244410/cayman-custard-topped-cornbread/ (may not work)