Rum-Laced Caribbean Cornbread

"Can't take a trip to the islands? Let your imagination carry you there when you serve this bread! Try it warm from the oven drizzled with honey for a delightful treat."
 
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photo by Midwest Maven photo by Midwest Maven
photo by Midwest Maven
photo by chia2160 photo by chia2160
Ready In:
1hr
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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 45-50 minutes, or until done.
  • Serve warm or at room temperature.

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Reviews

  1. DELICIOUS and what a wicked way to make cornbread. We so enjoyed it on our journey to the deserted island for ZWT5. Will be making more today as the family got into it before pics. Thank you Dreamgoddess. EXCELLENT
     
  2. I don't usually like sweet cornbread, but this is the exception to the rule. Very, very tasty! Will have this again. Thnx for posting, Dreamgoddess. Made for ZWT5 for RRR
     
  3. This cornbread is just so yummy. The rum flavor was great, we really enjoyed it, thanks! Made this for ZWT3.
     
  4. My son declared this "some mighty fine cornbread." Beautifully moist and just sweet enough with the sugar and coconut. The rum flavor was subtle and added depth to the taste rather than asserting itself. Thanks for posting!
     
  5. this is very good. it rose very high, moist and cake-like, the taste was lovely served with fruit. i used unsweetened coconut and it was just right. my kids loved this.
     
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