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    You are in: Home / Recipes / Cayman Islands Cornbread Recipe
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    Cayman Islands Cornbread

    Average Rating:

    3 Total Reviews

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    • on July 31, 2006

      The cornbread was very sweet and you could definitely taste the cinnamon. The recipe was okay and did accompany the Jamaican pork loin I made nicely.

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    • on November 30, 2004

      This was a big hit at a carribean dinner I did. I made people guess the 'mystery flavor' which someone finally fingered as the rum. I too thought it was a very large amount of baking powder, but there was no 'soapy' flavor -- it worked well. I used a microplane grater to put in the nutmeg, and ended up overkilling a bit. That's the only thing I would have changed (and if I'd followed your recipe and not eyeballed, it would have tasted just the perfect amount 'nutmeggy'.) The texture was different, but it was welcome. I just made sure to warn people it was more 'corn cake' than 'corn bread' so they weren't turned off by the bait and switch.

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    • on October 27, 2004

      Not your usual southern corn bread (I guess it is a lot farther south) Very good. Like Heather said it is "cakier" but it baked up very nice. To me it sounded like too much bakeing powder, but it worked out fine.

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    Nutritional Facts for Cayman Islands Cornbread

    Serving Size: 1 (94 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 265.9
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 6.2 g
    Cholesterol 62.2 mg
    Sodium 270.9 mg
    Total Carbohydrate 35.2 g
    Dietary Fiber 1.3 g
    Sugars 8.6 g
    Protein 5.6 g


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